Nan's Curried Sausages
8 Mick's Meat Barn Pre-War Sausages
2 tbsp Olive Oil
1 Large Brown Onion, thinly sliced
3 tsp Keen's Curry Powder
2 tbsp Plain Flour
500ml Chicken Stock
1 Large Carrot, sliced
1 cup Fresh or Frozen Peas
1 Zucchini, sliced
1/4 Cauliflower, broken into small florets
1/4 cup Cream
Step One - Bring a saucepan of water to the boil before adding your sausages. Reduce the heat and simmer for 5 minutes. Remove the sausages from the saucepan and allow to cool, before slicing into 2-3cm slices.
Step Two - Add the olive oil to a heated large frying before adding the onions, cook for 3-5 minutes or until slightly translucent.
Step Three - Add the Keen's Curry Powder, stir and cook for 2 minutes. Mix through the plain flour, before adding the stock, carrots, zucchini, cauliflower and sausages to the pan. Whilst stirring bring to the boil, before reducing the heat and allowing to simmer for 15-20 minutes.
Step Four - Add the peas and cream to the pan, stir thoroughly and allow to cook for a further 5 minutes.
Step Five - Serve alongside creamy mashed potato.