Fruity curried sausages

Fruity curried sausages


Serves 4


  • 1 tbsp olive oil
  • 20g butter
  • 2 onions, finely sliced
  • 1 tbsp cornflour
  • 1 tsp curry powder
  • 2 cups (500ml) chicken stock
  • 2 tbsp apricot jam
  • 6 cooked sausages, chopped
  • 1/2 cup (90g) sultanas


Heat oil and butter over gentle heat. Add onions and cook, stirring, for 5 minutes. Stir in cornflour and curry powder and cook for 1 minute. Add chicken stock and stir well to combine.

Bring to the boil, reduce heat and simmer for 10 minutes. Add jam, sausages and sultanas and cook for a further 5 minutes.

Serve with rice and vegetables.

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Serving Suggestions


  • You can add carrots, peas or broccoli to the curry to boost the veggie component.
  • Replace chicken stock with vegetable or beef stock if preferred.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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