Ever since I first posted my Slow Cooker Curried Sausages recipe it has gotten visits every week (almost every day). It appears people like slow cooked meals and curried sausages!
I’ve made the meal regularly (at least once a month over winter) since I first posted the recipe. It’s a family favourite and I love how easy it is to make.
However, I didn’t like that the curry blocks we used had palm oil in them. I’m trying what I can to eliminate products that use palm oil from our groceries so started looking for alternatives. Unfortunately, I couldn’t really find any!
So I decided to look into making it all from scratch. It was a little daunting but I was up for the challenge!
Most curry recipes I found were more Indian curries or using curry pastes. The curry blocks that we used was a Japanese style curry which has a sweeter taste, and is much more our style. So I started searching for that brand to see if anyone else had tried to replicate it.
The best I found was this one at No Recipes. There’s a great explanation of Japanese curries and the recipe was the closest I could find to the curry blocks. Plus it was easily converted to a slow cooker meal.
I cooked it straight from the recipe once then started to play with a bit. This is the final recipe I came up with:
- 3 tbs butter
- 1/4 cup flour
- 1 tbs Garam Masala
- 1/2 tsp cayenne pepper
- 1 tbs ketchup
- 1 tbs tonkatsu sauce (or worcestershire sauce)
- 1/4 cup apple juice
- 500g thick sausages, cut into bite sized chunks
- 1 large onion, diced
- 5 potatoes, cubed
- 4 carrots, cut into chunks
- 1 cup frozen peas
- 3 cups beef stock
- 2 tbs cornflour
- Heat a medium saucepan over medium heat and aid oil of choice. Saute onions until golden and caramelized.
- Heat a small saucepan over medium-low heat. Melt butter then add flour. Cook until the flour starts to brown and the mixture starts to smell like baking bread.
- Add garam masala to roux and stir until fragrant.
- Add cayenne pepper and ground fresh pepper to taste. Add ketchup and tonkatsu and combine.
- Remove from heat.
- Add onions and apple juice to roux.
- Add potatoes, carrots and sausages to slow cooker.
- Add 1 cup stock to the roux. Combine until smooth. Add with the rest of the stock to slow cooker.
- Cover, cook on low for 6 hours.
- About 30 minutes before serving add a ladleful of sauce from slow cooker to cornflour and combine to make a paste. Add to slow cooker with peas.
You can see I’ve made a few changes to the recipe that I linked to. It’s a bit of a combination of that recipe and my old recipe.
It’s important to caramelize the onions as long as possible. It takes about 30 minutes on a low heat but gives the curry a really nice sweet caramel flavour.
I used apple juice instead of grated apple one time, simply because I didn’t have any apples but I did have juice (which isn’t normal for us!). I prefer the juice – the flavour is stronger and sweeter and closer to the curry packets.
If you can, definitely use the tonkatsu sauce. Worcester is nice but tonkatsu gives it a much better flavour. Plus it’s a great sauce for stir fries!
I also didn’t use the cayenne pepper as Lily has really turned off spicy food lately.
This recipe takes a bit more work than the other but I think it’s worth it. You can make the roux (up until stage 5) in advance. You could possibly even freeze it although I haven’t tried that yet.
The finished meal also freezes really well and goes equally nice with either mashed potato or steamed rice. You can also add other vegetables – beans, sweet potato, corn, broccoli etc. Whatever takes your fancy!