Australia Day Sausages and Mash
- 1 tbs extra virgin olive oil
- 500g beef sausages
- 1 onion, halved, thinly sliced
- 1 large carrot, halved lengthways, thinly sliced
- 2 garlic cloves, crushed
- 1 tbs Keen’s curry powder
- 2 tbs plain flour
- 2 cups (500ml) chicken stock
- 1 tsp Vegemite
- 2 tsp caster sugar
- Potatoes
- Butter
- Milk
- Salt
- Ground Pepper
- In large frypan, heat Oil and cook Sausages until browned all over. Remove and cut into 1/3’s
- In same frypan, add Onion and fry for 2 mins
- Add Carrot and Garlic fry for 1 min
- Add CCC1 tbs extra virgin olive oil
- 500g beef sausages
- 1 onion, halved, thinly sliced
- 1 large carrot, halved lengthways, thinly sliced
- 2 garlic cloves, crushed
- 1 tbs Keen’s curry powder
- 2 tbs plain flour
- 2 cups (500ml) chicken stock
- 2 stems kale, stalks discarded, leaves roughly torn
- 1 tsp Vegemite
- 2 tsp caster sugar
- Frozen Peas (optional)
- Meanwhile, heat oil in a large frypan over medium heat. Cook sausages, turning occasionally, for 6 minutes or until browned all over. Remove sausages and cut into thirds or quarters.
- Gravy – add onion to the frypan and cook, stirring 2 minutes
- Add carrot and garlic and cook 1 minute.
- Add curry powder and cook, stirring, for 30 seconds
- Add flour and stir for 30 seconds to mix well.
- Add chicken stock and Vegemite and stir well.
- Return sausages to pan. Add sugar, season to taste and cook for a further 5 minutes.
- Add frozen peas for the final minute. (optional)
- Serve over some seasoned mashed potatoes, boil potatoes until soft, mash and add Butter, Milk, Salt and Ground Pepper.