Grandma’s curried sausages
Nothing is as comforting as a big plate of traditional curried sausages.
1 kg thick beef sausages
1 tablespoon peanut oil
1 medium brown onion, sliced
2 tablespoons curry powder
1 cup (250ml) Campbell’s Real Stock Beef
400g can diced tomatoes
1 cup (150g) frozen peas
1/2 cup sultanas
Serve with rice, yoghurt and fresh coriander
Step 1) Place sausages in large pan, cover with cold water. Bring to a boil over high heat, boil 2 minutes. Drain sausages. Thickly slice on the diagonal.
Step 2) Heat oil in large saucepan, cook onion, stirring about 3 minutes or until soft. Add curry powder, cook, stirring about 1 minute or until fragrant.
Step 3) Add sausages, stir to coat in curry mixture. Add stock and tomatoes, simmer, uncovered about 5 minutes or until thickened slightly. Stir in peas and sultanas. Cook a further 5 minutes until thickened and peas are heated through. Serve with rice, yoghurt and coriander.
Photography by Andrew Young