( SERVES 4 )
This family favourite is great served with mash and green veges. If you’re cooking for children reduce the amount of cayenne if required to suit their tastebuds.
|6||Sausages, good-quality pork, beef or lamb|
|2 large||Onions, halved and thinly sliced|
|2 Tbsp||Neutral oil|
|2 cups||Beef stock|
|2 Tbsp||Worcestershire sauce|
|2 Tbsp||Tomato paste|
|2 Tbsp||Fruit chutney, or pickle|
|2 Tbsp||Dijon mustard|
|2 Tbsp||Soft brown sugar|
|¼ tsp||Cayenne pepper, or more to taste|
|2 tsp||Thyme leaves|
|1 serving||Salt and pepper, to taste|
- Prick sausages and cook in a heavy- based frypan over medium heat or in an oven preheated to 200˚C fanbake until browned all over (20 minutes).
- While sausages are cooking, heat oil in a large pot, add onions to the pan and cook over medium-low heat until onions are very soft and starting to brown (12 minutes). Stir in all remaining ingredients except sausages and simmer gently over low heat for 15 minutes. Add browned sausages and simmer another 10 minutes. Taste and adjust seasonings if necessary. Serve hot.
See more of Annabel's sausage recipes