Curried Sausages

• links sausages (beef, chicken, lamb or pork sausages)8
• oil1 tablespoon
• onions↗2
• garlic cloves↗2
• grated fresh ginger1 tablespoon
• carrots, quartered, then cut into 1/2 in chunks↗2
• potatoes, diced↗2
• curry powder↗1 tablespoon
• tomato paste↗2 tablespoons
• fruit chutney2 tablespoons
• applesauce↗1⁄2 cup
• chicken stock↗1 cup
• coconut milk↗1 can

  (400 ml)

• frozen peas (optional)↗1 cup

  (optional)

• salt and pepper
• fresh coriander (to garnish)

Step-by-step instructions

1. 1

   Cover the sausages with cold water; bring to the boil and simmer about 5 minutes.

2. 2

   Drain, cool, remove skins and cut each into 4 or 5 pieces.

3. 3

   Heat the oil in a large saucepan and fry the onion, garlic and ginger, carrots and potatoes, stirring until the onions are soft. Add the curry powder and cook a minute or two.

4. 4

   Add the tomato paste, chutney, apple sauce, stock and coconut milk. Stir well, then return the sausage chunks to the saucepan.

5. 5

   Bring too the boil then cover and simmer about 45 minutes. Remove the lid and allow to cook about 15 minutes more to reduce the sauce a bit. If you can’t be bothered, mix two tablespoon cornflour (corn starch) with 2 tablespoons water and stir this through to thicken.

6. 6

   1 cup of peas can be added in the last 15 minutes as well.

7. 7

   Season with salt and pepper and serve garnished with copped fresh coriander.