8 sausages: breakfast beef or pork, 2 per person. *They can be pre-cooked if you wish to drain off any extra fats
3 large brown onions chopped chunky
2 large carrots diced
2 cups Nadine potatoes diced
500 mls chicken stock
Cornflour made into a paste to thicken gravy
1 tablespoon butter
Curry Powder of your choice
Sauté onions in butter and oil till golden brown, add the curry powder. Stir through and add the sausages and vegetables, stirring until coated. Add the stock and cover and simmer until the vegetables are tender.
Alternately you can place in a baking tray and cook in the oven, covered for half an hour on 200 degrees. Thicken the mixture as necessary with some arrowroot paste. Serve on a bed of rice or with mash potato to soak up the gravy!
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