How do you thicken curried sausages?

Add 2 tablespoons of cornstarch 15 minutes before the cooking time is up. Cornstarch must be heated to around 200 degrees for it to do it's job effectively. Stir in the cornstarch and then let it continue to cook. If it's still not as thick as you like you can always add one more tablespoon and then cook it some more.

What should I serve with it?

It's a satisfying dish on it's own but you can serve it with white or brown rice, cauliflower rice, or mashed potatoes. You can microwave pre-cooked jasmine rice from a bag to keep it super simple.

Can you freeze curried sausages?

Yes! I love meals you can freeze because nothing has to go to waste. Freeze in a freezer-safe and microwaveable container for easy reheating. You can also freeze it in single serve portions.

Slow Cooker Sausage Curry

Name: Slow Cooker Sausage Curry
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: Traditional
Ingredients: 10 ounces pre-cooked sausage (about 4 large sausages), sliced; 1 onion, chopped; 2 medium potatoes, chopped; 2 carrots, chopped; 1 tablespoon curry powder; 2 teaspoons prepared mango chutney or 1 teaspoon apricot jam (optional, for sweetness); 4 cups reduced-sodium vegetable or beef broth; 1 cup frozen peas; 2 tablespoons cornstarch (or 2 teaspoons arrowroot starch)

Slow Cooker Sausage Curry

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5 from 2 reviews

This comforting and satisfying Slow cooker Sausage Curry recipe is perfect for a cold winter’s night. This is an easy balanced meal that is perfect for a busy weeknight.

Total Time: 3 hours 15 minutes
Yield: 4 1x

Ingredients

Units Scale

10 ounces pre-cooked sausage (about 4 large sausages), sliced
1 onion, chopped
2 medium potatoes, chopped
2 carrots, chopped
1 tablespoon curry powder
2 teaspoons prepared mango chutney or 1 teaspoon apricot jam (optional, for sweetness)
4 cups reduced-sodium vegetable or beef broth
1 cup frozen peas
2 tablespoons cornstarch (or 2 teaspoons arrowroot starch)

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Instructions

In the base of a medium or large crockpot, combine the sausage, onion, potatoes, carrots, curry powder, chutney, and broth.
Cover the slow cooker and set the time to 3 hours at high or 6 hours at low.
About 15 minutes before the end of the cook time, remove the lid and stir in the frozen peas and cornstarch. Be sure to stir in the starch well so that it doesn’t clump.
Put the lid back on the pot and let the curry cook for 15 more minutes to thicken and to defrost the peas.
Serve hot.

Equipment

Crockpot

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Notes

Look for prepared mango chutney in the condiment aisle of your grocery store. You can substitute other flavors of chutney, if you prefer. Or, if you can’t find chutney, you can use apricot jam instead.
If you are on a low-sugar diet, feel free to leave out the chutney.
Feel free to use whatever type of sausage you like in this curry. I like to use a mild beef sausage, but you can use pork or chicken, if you prefer.
If you are on a strict gluten-free diet, then be sure to read the label to make sure the sausages are gluten-free.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Or, you can freeze the leftovers for up to 2 months. Defrost and reheat before serving.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main dish
Method: Slow cooker
Cuisine: Traditional
Diet: Gluten Free

Nutrition

Serving Size:
Calories: 321
Sugar: 8.9 g
Sodium: 1316.2 mg
Fat: 10.8 g
Saturated Fat: 3.6 g
Carbohydrates: 40.6 g
Fiber: 7.2 g
Protein: 16.7 g
Cholesterol: 84 mg

Find it online: https://www.cleaneatingkitchen.com/slow-cooker-sausage-curry/