INGREDIENTS
800g Thin Beef Sausages
1 Tbsp Olive Oil
1 Large Brown Onion, Thinly Sliced
2 Cup Mix Veggie
2 Garlic Cloves, Crushed
1 Tbsp Curry Powder
2 Cup Chicken Stock
1 Cup Frozen Peas
Steamed Rice, To Serve
Parsley Leaves, To Serve
Rice (to serve with)
METHOD
1 Heat oil in a large, heavy-based saucepan over medium-high heat.
2 Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over.
3 Transfer to a large plate.
4 Add Onion, Mixed Veggie’s and Garlic.
5 Cook, stirring, for 5 minutes or until onion has softened.
6 Add Curry Powder. Cook, stirring, for 30 seconds or until fragrant.
7 Add stock. Return sausages to pan.
8 Cover, bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickens.
9 Stir in peas. Season. Cook for 1 to 2 minutes or until heated through.
10 Serve with steamed rice and sprinkled with parsley leaves.
