A simple inexpensive and tasty recipe. Perfect for winter but equally nice in summer. Can be kept in fridge for several days.
Simmer the sausages in a large saucepan for 10 minutes. Drain and allow to cool
When cool, cut into sections and keep aside for later.
Peel and dice the onions and slowly fry in a little oil until transparent.
Add the curry and diced garlic and stir over low heat for 2-3 minutes.
Add salt, grated apple and stock. Cover and gently simmer for 10 minutes.
Mix 1 tablespoon of cornflower to a paste with water and add to the stock mixture. Stir and test for the correct thickness. Add more cornflower if necessary.
Add the diced sausages and simmer uncovered for 10 minutes.
Serve with boiled rice.
Do not over thicken the stock. As long as it is not watery and runny it will be fine.
Keep in refrigerator for 2-3 days. I have never frozen this as it never lasts that long. Great warmed up for lunches.
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