IN THE KITCHEN: Sausage Curry

Sausage curry
Sausage curry

This is not as mad as it sounds and is a great family meal.

Pick good sausages to your taste but I feel something meaty but not too coarse with some herbs and maybe garlic is the choice for me. Wokingham has a good choice of quality butchers with McLeish’s in Rances lane, Stefan’s in Denmark Street and Lockey Farm shop in Arborfield.


  • 8-12 Sausages Pan fried or baked and sliced into chunks
  • 1 Large White Onion thinly sliced
  • 2 Tbsp Garlic Puree
  • 2 Tbsp Ginger Puree
  • 4 Tsp Curry Powder
  • 2 TSP Garam Masalla
  • 2 TSP Sweet Smoked Paprika
  • 4 TBSP Vegetable oil
  • 8 TBSP Tomato Puree
  • 250ml Boiling water
  • 1 TSP Sugar
  • Thinly sliced chillies of choice
  • 1 Oz Butter
  • 4 TBSP Double Cream


Stir fry the onions until softened in the oil. Add the garlic and ginger with the curry powder, paprika and garam masalla and continue to cook gently until the spice aromas begin to be released.

Add the tomato puree and then the water. Stir in the cooked sausages and reduce the sauce to your preference. You can add more tomato paste or water to get the consistency you thicker or thinner as you like.

Stir in the butter, sugar and cream and let the sauce bubble.

Taste and season with salt if needed.

Serve with plain white rice. Caramelised onion chutney goes well.

Coriander or basil leaves coarsely chopped are a good garnish.

Gavin McArdell


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