First of all, I must apologise for the pic – it isn't mine – but looks very similar. I did take pictures but the memory card got wiped by accident and so I lost them. Luckily all the other pics on the card had been uploaded already – so it wasn't a total disaster. It has decided me to take back up pics on my phone as well from now on.
So back to the Curried Sausages with Sultanas & Cherries. This version ended up pretty spicy so you might want to be a little lighter handed with the curry powder than I was.
3 cooked pork sausages, cut into rounds
1 potato, cut into similar sized pieces and pre-cooked for a couple of minutes
Ham stock plus a chicken stock cube – about 2 cups worth
½ glass of white wine – optional (I had some sauvignon to get rid of)
Dried sour cherries – 5-7 (if you put too many in the curry will get sour)
Sultanas – 10-12
Curry powder – a tablespoon or so
Baby leek – sliced (you could use onion instead)
Mustard powder – a teaspoon
Turmeric and ground ginger – a sprinkling of each
Salt & pepper
Cornflour – about a heaped teaspoon
Parsley - chopped
Put everything but the cornflour and the parsley into a pot and bring to a simmer. Add your cornflour after diluting it in a little cold water.
Simmer until the flavours have melded and the potato is cooked. Add the chopped parsley just before serving.