This simple weeknight meal of Keto Curried Sausages is on the table in just 30 minutes. Using everyday ingredients, its loaded with flavour and you can dial up or down the spice using more Curry Powder!
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
MMMM Keto Curried Sausages!
The smell of this dish has been in my house for the past 24 hours, and I’m not complaining one bit.
Keto Curried Sausages Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Keto Curried Sausages?
Curried sausages is one of those recipes that everyone I know grew up eating. Everyone’s mum had their own version of it.
I used to make it a bit when my now-husband and I first moved in together.
In our PK days (pre-Keto…haha) Curried Sausages was more of a ‘open a packet of dried powder and add water’ kind of recipe.
Serve on a giant bed of carbs (potato or rice usually) and then die of food coma.
Rinse and repeat at least twice a month and you’ve got some chubby non-Keto people. Learnt that lesson the hard way – cauliflower rice only now!
These days though, you can eat your Keto Curried Sausages and feel fantastic afterwards. I always point out when we eat a nice Keto meal how good we feel afterwards.
It’s amazing I used to think that ‘full’ meant so uncomfortably bloated I wanted to undo my pants and also needed a nap.
WTF brain. How is that possibly a good feeling? At least I know better now.
Watch how easy it is to make Keto Curried Sausages here:
Ingredients for Keto Curried Sausages
This is one of those simple recipes with everything available from your local supermarket. The ingredients you will need are:
- Beef sausages
- crushed garlic
- curry powder
- beef stock
- tomato paste
- baby spinach leaves
Keto Beef Sausages
The market has really improved and many low carb sausages are now available. The best ones will always be from a butcher where you know exactly what has gone into them!
Otherwise keep an eye out for simple ingredients at the supermarket, and often those marked “paleo” are perfect for this recipe.
You could even use meat-free sausages if you’re giving vegetarian Keto a go!
Any cooking oil will do. I have been loving using this avocado oil as its low flavour and has a high smoke point – i.e not bad for you if you saute or stir fry with it, like olive oil is!
Use good old Keens Curry Powder for this recipe, its all I use it for besides devilled eggs!
I know plenty of chefs would turn their nose up at using Keens Curry Powder, but I don’t know a pantry without it so it makes it super easy.
Now I used a full 2 tablespoons of the curry powder and it had LOTS of flavour and a fair amount of spice.
You can use anywhere from 1 – 2 tablespoons depending on your preference of spice and flavour for this Keto Curried Sausages recipe.
If you want to get a little bit more fancy you could use Babas Meat Curry powder that was made famous by Nikalene from Skinnymixers.
Quality matters when it comes to using stock. You could use chicken or vegetable stock but the sauce won’t be quite as indulgent and rich.
OXO beef stock cubes are also fine in a pinch, if you don’t have quality liquid stock or want to bring the cost down.
Tomato paste gives the sauce a nice sweet, richness that is pretty essential. A cheeky substitute is a bit of tomato sauce / ketchup if its low carb/sugar!
Using heavy cream finishes off this sauce in a lovely way. You could make this dairy free by using coconut cream or another plant based cream instead.
Baby Spinach Leaves
If you don’t like the idea of baby spinach leaves in this dish, you can easily leave them out but its a great way to get some extra nutrients in. They just end up tasting like the delicious curry sauce! You could also toss in some steamed broccoli or zucchini noodles at the end for even more veg.
Traditionally there is usually some frozen peas stirred in right at the end of more green but they’re not so keto friendly.
Stir the spinach through until just wilted to your liking and it adds a splash of fresh green vibrancy as well as the nutrients of spinach that go so well with a Keto diet.
Sausage quality for Keto Curried Sausages
Lastly, we need to talk about sausage quality.
Being almost completely sausages, this Keto Curried Sausages recipe will shine with great quality sausages – but they don’t need to be anything crazy.
I went to my butched and asked for ‘filler free’ beef sausages which he had. Don’t be afraid to ask questions, you are a paying customer after all!
The tricky thing can be knowing the carbs in a butcher sausage. I have allowed for 2 grams of carbs per sausage in the macros below but this is an estimate as always and just provided as a guide. Here’s a great post from Anna’s Low Carb Kitchen about low carb sausages available in Australia.
I love to serve this recipe with my Keto Cauliflower Mash or some simple steamed cauliflower rice.
You could also use Konjac rice or even just serve with some green veggies like steamed broccoli.
I LOVE to have the leftovers for lunch the next day.
- Fridge: Serve up with cauli mash or rice, and store in an air tight container for 3 – 4 days
- Freezer: Freeze in individual portions for a super easy weeknight meal when you really can’t be bothered cooking. Will last 3 – 4 months in the freezer.
How many carbs in Keto Curried Sausages?
As you will see in the nutrition panel below, this Recipe Name has 8 grams of carbs per serve.
Given this would be a main meal for the day, this is a reasonable amount of carbs. Keep in mind to add whatever you serve it with eg. cauliflower mash or rice, extra vegetables as the macros are for one serve of curried sausages only.
OTHER RECIPES YOU WILL LOVE
Keto Curried Sausages
An easy and delicious weeknight meal, these keto curried sausages will please the whole family. Serve with cauliflower rice or mash for the perfect meal.
In a large saucepan, heat 1 tbsp of the oil over medium heat. Add the sausages, poke with a fork to allow oils to escape. Cook, turning regularly, until just done. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil and, crushed garlic and sliced onions. Saute until translucent and fragrant.
Add the curry powder to the pan and cook for 1 minute until fragrant.
Add the beef stock and tomato paste and mix to thoroughly combine.
Simmer for 10 minutes until starting to thicken. Taste for additional curry powder, salt and pepper but it likely won’t need any.
Slice the sauces in 2cm chunks and return to the pan. tossing through the sauce.
Stir through the cream evenly. Add the baby spinach leaves and coat with the sauce until just wilted.