Japanese-Style Sausage Curry

Japanese-Style Sausage Curry

This curry combines a saucy Japanese Kare (curry) with garlicky kolbassa sausage. Carrots, potatoes, golden sausage and a thick curry gravy will make this an instant comfort food in your home.




15 Mins

Cook Time

35 Mins



¼ cup butter

⅓ cup all-purpose flour

3 tbsp curry powder

¼ tsp Chinese five-spice powder

1 tbsp canola or vegetable oil

1 Schneiders® Kolbassa (300 g), cut into ½-inch pieces

1 onion, diced

4 cloves garlic, minced

1 tbsp minced fresh ginger

3 carrots, peeled and diced

2 stalks celery, diced

1 ½ lbs (about 4) yellow-fleshed potatoes, peeled and cut into ½-inch cubes

2 tbsp ketchup

1 tbsp honey

1 tbsp soy sauce

1 tbsp Worcestershire sauce

1 pkg (900 mL) sodium-reduced beef broth

1 tbsp rice vinegar

2 tbsp green onion, sliced

1 tbsp sesame seed, toasted


In small saucepan, melt butter over medium heat. Add flour, curry powder and five spice powder; cook and stir until light golden, about 2 minutes. Remove from heat and set aside.

Heat canola oil in Dutch oven over medium heat; brown kielbasa on all sides. Remove to plate.

Add onion to pan and cook until tender, about 3 minutes. Add the garlic and ginger; cook, stirring until fragrant, about 1 minute. Return kielbasa and any accumulated juices to pan; add carrots, celery, potatoes, ketchup, honey, soy sauce, Worcestershire sauce and curry roux. Stir well. Gradually stir in broth; bring to boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Stir in vinegar; simmer for 5 minutes.

Top with green onions and sesame seeds.

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