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.
Ingredients:
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
Method:
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.
