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

1. In large frypan, heat Oil and cook Sausages until browned all over. Remove and cut into 1/3’s
2. In same frypan, add Onion and fry for 2 mins
3. Add Carrot and Garlic fry for 1 min
4. Add CCC1 tbs extra virgin olive oil
5. 500g beef sausages
6. 1 onion, halved, thinly sliced
7. 1 large carrot, halved lengthways, thinly sliced
8. 2 garlic cloves, crushed
9. 1 tbs Keen’s curry powder
10. 2 tbs plain flour
11. 2 cups (500ml) chicken stock
12. 2 stems kale, stalks discarded, leaves roughly torn
13. 1 tsp Vegemite
14. 2 tsp caster sugar
15. Frozen Peas (optional)

1. 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.
2. Gravy – add onion to the frypan and cook, stirring 2 minutes
3. Add carrot and garlic and cook 1 minute.
4. Add curry powder and cook, stirring, for 30 seconds
5. Add flour and stir for 30 seconds to mix well.
6. Add chicken stock and Vegemite and stir well.
7. Return sausages to pan. Add sugar, season to taste and cook for a further 5 minutes.
8. Add frozen peas for the final minute. (optional)
9. Serve over some seasoned mashed potatoes, boil potatoes until soft, mash and add Butter, Milk, Salt and Ground Pepper.