Slow Cooker Curried Sausage
This recipe for Slow Cooker Curried Sausage uses an innovative method to thicken its luscious and super simple curry sauce.
Servings 6
Calories 406kcal
Equipment
- slow cooker
Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 6 oz pineapple juice
- 10 oz chicken broth
- 1 tbsp curry powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 14 oz pre-cooked sausages I used Queen City Hot Smoked Sausage
- 1.5 lbs petite red skinned potatoes
- 12 oz frozen peas and carrots
- 3 tbsp sour cream
Instructions
- Add the butter to a 4-cup glass Pyrex measuring cup and microwave on high power for 50-60 seconds, or until the butter is melted.
- Whisk in the flour and microwave on high for one minute. Whisk again. Microwave on high for 2 more minutes and whisk again until smooth.
- Whisk the pineapple juice and chicken broth into the prepared roux. Whisk in the curry powder, salt and pepper.
- Wash and cut the potatoes into bite sized pieces. No need to peel the potatoes.
- Cut each sausage in half or into bite sized pieces.
- Layer the potatoes and sausages into the insert of a 6-quart Crock-Pot.
- Pour the curry sauce over the potatoes and sausages. Cover and cook on LOW power for 4 - 5 hours, or HIGH power for 6 - 7 hours.
- During the last hour of cooking, stir in the sour cream and peas and carrots until the sour cream has dissolved into the sauce.
- Continue to cook until the sauce is thickened and the potatoes, peas and carrots are tender.
- Serve the curry over rice.
Nutrition
Calories: 406kcal | Carbohydrates: 33g | Protein: 13g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 1043mg | Potassium: 826mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5618IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 3mg