Curried Sausages

Curried Sausages
Boil fat sausages to get some of the fat out of them -5 min - and removes skin.

Fry a chopped onion in a little oil. When soft add a diced carrot and finely chopped celery stick. When softened slightly add 1T curry powder (or less if your don't want it too hot or it is a hot mix). Fry, stirring constantly about 1 min, until it becomes fragrant, careful not to burn at this stage.

Add a chicken stock cube and water to cover, toss in chopped sausages and diced potato. Cook about 20 min, adding frozen peas towards end. To thicken add a packet of cream of chicken cup-a-soup mix (and a little cornflour with water if it is still too thin.)


Curried Sausages 2
1kg snags
5 Tbsp oil
2-3 Tbsp flour
curry powder to taste (@2Tbsp)
5 cups milk
vegies

fry snags in oil, take out and cut into bite sized bits. add flour and cook a few minutes, more oil may be needed. gradually add milk, when thickened add curry powder and vegies. Add sausages.


Curried Sausages 3
1 1/2 lb thick sausages
1 tablespn butter
1 onion
1 clove garlic
1 1/2 level dessertspn of curry powder
3 level tablespns of plain flour
2 cups of stock
1 med. sized carrot
1 small cooking apple
1 teaspn tomato paste
1/2 cup peas
4 ozs. sultanas
salt & pepper to taste

Method:
Prick sausages well. Melt butter in large pan and brown sausages. Remove from pan and add finely chopped onion and garlic to pan with curry powder and fry 5 mins. Blend in flour, add stock and cook stirring until thickened. Return sausages with peeled and diced carrots and apple, tomato paste, peas and sultanas. Cover and simmer for about 40 mins. until the vegies are tender. Serve with boiled rice.