Curried Sausages

Ingredients

500g Thin Sausages

1 Onion

1 Apple

1 Banana

Salt & pepper

1 tablespoon Sultanas

1 desertspoon Minced Garlic (adjust to taste)

1 tablespoon Lemon juice

1 tablespoon Plain Flour

1 desertspoon Sugar

1 desertspoon Jam or Chutney

1 tablespoon Oil

2½ cups water

1 chicken stock cube or heaped teaspoon of stock powder

1 level tablespoon Curry powder

1 teaspoon Ground Ginger

2 cups of your favourite rice

Method

    1. Fry the sausages in oil and set aside.
    2. Cut the vegetables and fruit into slices; the thinner the apple slices the better.
    3. In the same pan that you cooked the sausages in, fry the onions until they are translucent.
    4. Add the apple, banana, flour, garlic and curry and fry for two minutes.
    5. Add lemon juice, ginger, sultanas, sugar, jam, water and stock cube/powder.
    6. Simmer for up to an hour or until the fruit has broken down, while waiting boil the rice till soft and plump.
    7. Cut the sausages into bite sized pieces and add them.
    8. Once the sausages are heated through serve onto a bed of rice. Serves 4

The basic recepie comes from the Golden Wattle Cookbook which was used in schools in Western Australia for many years. I was first introduced to this book when I met my mother in law Elaine Trenfield in the late 1960's