top of page
Follow us
INGREDIENTS
1kg sausages
2 tbsp white vinegar
60g butter
2 small onions, diced
1 small apple, finely grated
1 tbsp curry powder
2 ½ cups beef stock
1 tbsp cornflour
1 tbsp water, extra
METHOD
1. Prick sausages and place in a saucepan with enough cold water to cover, and add vinegar.
2. Bring to a boil and simmer gently for 10 minutes.
3. Drain, cool, and remove skins from sausages.
4. Melt butter in a frypan and fry onions, apple and curry powder. Stir until onions are soft.
5. Add stock and bring to the boil while stirring.
6. Add sausages and simmer for 10 minutes.
7. Mix cornflour and water together, add to the pan to thicken, if needed.
Ready for more recipes?
bottom of page