Curried Sausages

I have never been a fan of curried sausages that have gravy in them but I love these ones. This is a recipe I learnt from my mum years ago, shared with her permission of course.

You will need:

• 8 sausages (I have found Coles brand sausages to be the best for this recipe)
• 2 cups of frozen peas and corn
• 1tbsp mild curry powder (gotta keep it child-friendly here)
• cornflour to thicken

Boil the sausages until the skin starts to separate from the sausages. Turn the heat off and, one by one, remove a sausage from the water, pull the skin off and cut it to bite sized pieces. The reason I say to do it one by one rather than to drain it all first is because once the sausages start to cool/dy, the skins stick down and it makes this step is a real pain.

Once all the sausages have been skinned and cut, throw the skins out, tip out the remaining water and rinse out the pot.

Add the sausages to the pot along with the veggies, fill with water until just covering the food. Bring it to the boil, turn down the heat and simmer for about 10 minutes.

Add the curry powder and give it a good stir. Make a paste with about a tablespoon of cornflour and a few drops of cold water, add it to the pot while stirring. Simmer for a further 10 minutes.

After the 10 minutes you can add more cornflour or water to the pot of needed for your desired consistency, just remember that it will thicken a little more over time as it simmers. Simmer for another 10 minutes or until veggies are cooked through and you have reached your desired consistency.

Serve with mashed potatoes.

Sorry, I didn't pause to get a pic of it served like I usually do.. It tastes too good to be pausing for anything ;-)

- To freeze, under-cook the vegetables and leave out the cornflour. When you are ready to defrost and eat, you may need to add more water and then thicken it.