• Prep time: 10 minutes
• Cook time: 25 minutes
• Yield: Serves 4
• 8 thick beef sausages
• 2 tbsp olive oil
• 1 large brown onion, sliced
• 2 tbsp mild curry powder
• 1½ beef stock
• 1 carrot, peeled and sliced thinly on an angle
• 1 cup celery, sliced
• 1 cup frozen peas
• 1 apple, peeled and sliced
• 1 tbsp cornflour
• ¼ cup chopped flat leaf parsley
• 4 cups white rice, cooked, to serve
- Heat olive oil in a deep heavy based fry-pan over a medium heat. Add the sausages and cook for 4-5 minutes stirring occasionally until browned evenly. Remove from pan and slice 1cm thick on an angle. Add onion and curry powder to the pan for 2 minutes stirring continually until softened.
- Return sausages to the pan, then add the beef stock and bring to the boil. Reduce the heat and simmer for 10 minutes before adding carrots, celery, peas and apple and continue to simmer for 5 minutes.
- Mix the cornflour and 2 tablespoons of cold water together in a small cup. Add the cornflour mixture to the pan to thicken and cook for a further 5 minutes. Check seasoning and add for taste. Stir through parsley, serve with rice.
This great family recipe is thanks to Beef and Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Old-fashioned-beef-curried-sausages