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3 tbsp vegetable oil
8 beef sausages
1 large onion, sliced
KEEN'S Traditional Curry Powder
1 tbsp plain flour
2 cups chicken stock
2 apples, cored and cut into 8 wedges
1/4 cup raisins
1 cup green beans, sliced
2 tbsp cream
1/4 cup chopped coriander
1 cup baby spinach
McCormick Adjustable Grinder Sea Salt
McCormick Adjustable Grinder Black Peppercorns
Heat 2 tablespoons of oil in a large saucepan over a medium heat, add the sausages and brown all over, remove and set aside.
Add the remaining oil to the pan and cook onions stirring for 3 minutes until softened.
Stir through the curry powder and flour. Slowly pour in the stock stirring continually to ensure no lumps.
Add the apple, raisins and return the sausages to the pan and bring to the boil. Reduce heat to low and simmer for 15-20 minutes.
Stir through the beans, cream, coriander and spinach, cook for a further five minutes and season to taste with salt and pepper.
Serving suggestion: Serve with crusty bread.
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