Les meilleures saucisses épicées à l’australienne

Ingrédients

• 12 pork or beef sausages
• 220 grams onion (sliced finely, equivalent to a large onion or two medium onions)
• 100 grams apple (peeled, cored and thinly sliced. This equates to about one apple)
• 2 teaspoons minced garlic
• 1 can chopped tomatoes (400g)
• 1 heaped tablespoon cornflour
• oil, for frying
• 250 millilitres beef stock (we use 2 x Oxo beef cubes on 250ml)
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon mustard powder
• 1/2 teaspoon salt
• few grinds black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon Worcestershire sauce
• 2 tablespoons dark brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons fruity chutney (like mango or peach)

Préparation

1. 1

   --- Prep the sauce and cornflour ---

2. 2

   To the 250ml beef stock, add ALL the sauce ingredientsGive it a good stir and set aside.

3. 3

   In a small bowl, add the cornflour and just enough cold water to make a slurry (about 3 tablespoons of water). Set aside.

4. 4

   --- Let's start cooking ---

5. 5

   Heat a little oil in a large pan. Fry the sausages over a medium heat until cooked through and browned on all sides. Remove the sausages from the pan and set aside.

6. 6

   Fry the sliced onion in the same pan with the remaining meat juices. Once the onions start to soften, add the sliced apple and the garlic. Keep frying over a medium heat until the onions and apple have taken on a light golden colour.

7. 7

   Add the can of chopped tomatoes and the beef stock mixture. Stir through for about 1 minute.

8. 8

   Add the cornflour and quickly mix this in with the sauce. Cook over medium heat until the sauce starts to thicken and reduce, about 5-6 minutes.

9. 9

   Add the sausages to the sauce and simmer until heated through.

10. 10

    Serve with creamy mashed potato.