Slow Cooker Curried Sausages
There are some meals that just feel familiar in the best way, and curried sausages are one of them. It’s a simple, hearty dinner made with everyday ingredients, and it’s been a staple in many homes for years.
This slow cooker version makes things even easier. A quick start on the stovetop helps build flavour. Then everything cooks gently until the sausages are tender and the sauce is rich and full of flavour. It’s the kind of meal that doesn’t take much effort but still feels like a proper dinner.
This recipe is part of my Old-Fashioned Dinners (That Still Work Today) series on YouTube. In this series, I’m bringing back classic meals that many of us grew up with. They are simple, comforting dinners and still work beautifully in modern kitchens.
Watch the Episode
In this episode of Farmers Wife Homestead, I make Slow Cooker Curried Sausages using simple ingredients. I use a slow cooker for an easy, hands-off dinner.
New episodes in this series are shared every Sunday evening at 7 pm (NZST) on YouTube. They appear alongside my usual Wednesday uploads.
Slow Cooker Curried Sausages – Old Fashioned Dinners Series Episode Six
Links to Past Episodes
If you’re tracking along with this series, you might also enjoy:
- Old-Fashioned Fish in Parsley Sauce
- Bangers & Mash with Onion Gravy
- Savoury Mince with Focaccia
- Tuna Mornay
- Beef Olives with Homemade Stuffing & Rich Gravy
Other Recipes You May Like
- Simple and Quick Crusty Bread Loaf
- Easy Smashed Potatoes with Garlic and Herb Butter
- Easy Freezer Broccoli & Cauliflower Cheese Sauce – Heat & Serve
- The Best Green Beans with Crispy Bacon
Recipe Card
Serves: 4–6
Prep time: 15 minutes
Cook time: 6–7 hours (low) or 3–5 hours (high)
Ingredients
- 8 beef/pork sausages
- 1 large onion, sliced
- 2 medium carrots, sliced into rounds
- ½ tsp oil
- 1 Tbsp flour
- 2 Tbsp mild curry powder
- 1 tbsp chicken or beef stock powder
- ½ cup raisins or sultanas
- 2 Tbsp tomato sauce
- 1 Tbsp Worcestershire sauce
- 1½ cups boiling water
- ½ cup extra water (to de-glaze pan)
- 1 cup frozen peas
- 3 Tbsp cream
- ½ tsp salt
- Pepper, to taste
Cornflour Slurry (to thicken)
- 3 Tbsp corn flour
- 3 Tbsp water
Method
- Heat the oil in a frying pan over medium heat. Add the sausages and cook until browned on all sides. Remove and slice into thick chunks.
- In the same pan, cook the sliced onions for 3–4 minutes until starting to soften. Sprinkle in the curry powder and flour, stirring for about a minute until fragrant. Add ½ cup water to deglaze the pan.
- In the slow cooker, combine the boiling water, stock powder, tomato sauce, Worcestershire sauce, salt, and raisins.
- Add the sausages, onions, and carrots to the slow cooker and stir to combine.
- Cook on low for 6–7 hours or high for 3–5 hours.
- About 10 minutes before serving, stir through the frozen peas and cream.
- Mix the cornflour and water to make a slurry, then stir it into the slow cooker until the sauce thickens.
- Season with pepper to taste and serve.
What to Serve With This Recipe
- Creamy mashed potatoes
- Steamed rice
- Buttered bread or toast
- Steamed broccoli or green beans
Stacey’s Kitchen Tips
- Browning the sausages first adds extra flavour
- Don’t skip deglazing the pan — it makes a difference to the sauce
- Add a splash of water if the sauce thickens too much while cooking
- Mild curry powder keeps this family-friendly, but you can adjust to taste
Variations & Substitutions
- Use pork sausages instead of beef
- Swap raisins for chopped apple for a slightly different sweetness
- Add extra vegetables like corn or capsicum
- Use coconut cream instead of regular cream for a different flavour
Storage, Freezer & Make-Ahead Notes
- Store in the fridge for up to 3 days
- Reheat in the microwave or on the stove
- Freeze for up to 2 months in an airtight container
- Thaw overnight in the fridge before reheating
Final Thoughts
Curried sausages are a classic for a reason. They’re simple, affordable, and make a really satisfying meal with very little effort.
The slow cooker simplifies this version. It’s perfect for busy days when you still want a proper home-cooked dinner.
Stacey
Slow Cooker Curried Sausages
Ingredients
- 8 beef/pork sausages
- 1 large onion sliced
- 2 medium carrots sliced into rounds
- ½ tsp oil
- 1 Tbsp flour
- 2 Tbsp mild curry powder
- 1 tbsp beef stock powder or chicken stock powder
- ½ cup raisins or sultanas
- 2 Tbsp tomato sauce
- 1 Tbsp Worcestershire sauce
- 1½ cups boiling water
- ½ cup extra water to deglaze pan
- 1 cup frozen peas
- 3 Tbsp cream
- ½ tsp salt
- pepper to taste
Corn flour Slurry (to thicken)
- 3 Tbsp corn flour
- 3 Tbsp water
Instructions
- Heat the oil in a frying pan over medium heat. Add the sausages and cook until browned on all sides. Remove and slice into thick chunks.
- In the same pan, cook the sliced onions for 3–4 minutes until starting to soften. Sprinkle in the curry powder and flour, stirring for about a minute until fragrant. Add ½ cup water to deglaze the pan.
- In the slow cooker, combine the boiling water, stock powder, tomato sauce, Worcestershire sauce, raisins and salt.
- Add the sausages, onions, and carrots to the slow cooker and stir to combine.
- Cook on low for 6–7 hours or high for 3–5 hours.
- About 10 minutes before serving, stir through the frozen peas and cream.
- Mix the corn flour and water to make a slurry, then stir it into the slow cooker until the sauce thickens.
- Season with pepper to taste and serve.
Notes
Stacey's Kitchen Tips:
- Browning the sausages first adds extra flavour
- Don’t skip deglazing the pan — it makes a difference to the sauce
- Add a splash of water if the sauce thickens too much while cooking
- Mild curry powder keeps this family-friendly, but you can adjust to taste
Variations & Substitutions:
- Use pork sausages instead of beef
- Swap raisins for chopped apple for a slightly different sweetness
- Add extra vegetables like corn or capsicum
- Use coconut cream instead of regular cream for a different flavour
