Heat the oil in a pan with garlic and sauté the chopped onion.
Add the chopped sausages and make them golden for some minutes.
Remove the sausages from the pan and add the rice, toast it on high heat for a few minutes.

Pour the white wine and let it evaporate completely.
Begin adding the broth ladle by ladle.
Add the curry, and nearly by the end of cooking, add the saffron.
Add the sausages and serve sprinkled with chopped parsley (or coriander).