INGREDIENTS
1 Kg Thick Sausages
60 G Butter
1 Onion
1 Tbs Curry Powder
2 1/2 Cups Liquid Stock
1 Tbs Cornflour
1 Tbs Water
METHOD
Prick sausages and place in saucepan with enough cold water to cover.
Bring to boil and simmer gently for 10 minutes.
Drain, cool and remove skins from the sausages.
Melt butter in a saucepan and fry onions and curry powder.
Stir until the onions are soft.
Add stock and bring to the boil while stirring.
Add sausages and simmer for 10 minutes.
Blend cornflour with the water and add to sausages, stirring until the mixture boils and thickens.
SERVING
Serve with rice.
