5 thick supermarket sausages
2 brown onions sliced
2 tbs flour
2 cups beef stock
1 cup water
3 tsp curry powder
1 cooking apple chopped
2 tbs fresh parsley chopped
“DAD USED TO BRING HOME DOZENS OF SAUSAGES A WEEK FROM GILBERTSONS BUTCHERS, AND THIS WAS ONE OF THE THINGS MUM COOKED TO TRY AND USE THEM UP”
Heat some oil in a deep fry pan and cook the onions until just golden. Add flour and mix until the onions are completely coated.
Add beef stock, half the water, and curry powder. Stir over a low heat to remove all lumps, and continue stirring until it boils and thickens.
Prick the sausages on all sides, and add to the pan in a single layer; add the chopped apple at this stage as well. Cover and gently simmer the sausages until cooked through.
Turn off the heat and remove the sausages to a chopping board. Cover the sauce to keep warm. Cut the sausages into circular pieces approximately 1cm thick, discarding any loose skin as you go.
Return the sausages to the pan and simmer over a very low heat for 15 minutes, adding some of the reserved water if necessary to manage the consistency.
Serve with rice if desired, but good just in a bowl by itself as well.
Serves four, and you might have some seconds!
APPLE IS TRADITIONAL, BUT YOU CAN ALSO SUBSTITUTE IT WITH PINEAPPLE (FRY PIECES IN A PAN FIRST), OR EVEN SULTANAS.
YOU CAN OVIOUSLY CUT THE HEAT BY REDUCING THE CURRY POWDER, BUT RESIST THE TEMPTATION IF YOU CAN.
MAKES GREAT LEFTOVERS FOR REHEATING, AND WILL FREEZE FOR UP TO A MONTH.
Very easy dish for a midweek dinner.