Curried Sausages
From edmonds cookbook.
Source and licence
From edmonds cookbook, printed page 8, digitised by the Internet Archive: https://archive.org/details/28102024-edit-001
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 tablespoon relish
- 2 tablespoons of fat
- 8 sausages flour
- 1 onion
Method
- 2 teaspoons oil 1 tablespoon Champion standard plain 8 sausages flour 1 onion, chopped 3/4 cup liquid beef stock 1 teaspoon hot curry powder 1 tablespoon relish or chutney Heat oil in a frying pan.
- Cook sausages for 10 minutes or until golden on all sides and cooked through.
- Remove sausages from pan and pour off all but 2 tablespoons of fat.
- And onion and cook until clear.
- Stir in curry powder and cook for 30 seconds.
- Stir in flour and cook for 30 seconds.
- Gradually add stock, stirring constantly until mixture boils.
- Reduce heat and add relish and sausages.
- Cook for a further 5 minutes to heat through.
- Slice sausages and serve with rice.
- Serves 4-6.