Recipe for Curried Sausage – A Signature Dish here at the Inn

Sausage and Mushrooms with Curry Sauce – brought to you by The Mandolin Inn


Serves 12-25



3-5 pounds mild pork bulk   sausage 4 teaspoons curry powder
3 cups sliced mushrooms 2 cups half & half
4 tablespoons butter 1 cup julienned red, green   and yellow peppers
4 tablespoons flour ½ cup grated parmesan or   romano cheese


In skillet, brown sausage, breaking up with spatula.  Drain sausage in a colander.

Sauté mushrooms in skillet.  Place sausage and mushrooms into 2-4 (depending on how much sausage you used – I usually make in large 5 pound batches) glass pie dishes. Melt butter in small saucepan. Stir in flour and curry powder; heat until bubbly. Gradually stir in half- &-half and cook over low heat, stirring constantly until smooth and slightly thick. (If too thick, add more half- &-half.) Pour sauce over sausage mixture. Arrange peppers on top. Sprinkle Parmesan over top. Bake at 350° for 30-45 minutes, or until bubbly.  Serves lots.  


(Note – this may be prepared ahead except for baking, then frozen until needed.  Defrost, then bake.)

Interested in more of Amy’s recipes?

About Amy: Amy owns and runs The Mandolin Inn, a Dubuque Iowa bed & breakfast.