Quick Curried Sausages

Once in a while we all get home late from work. Next time, rather than getting takeaway, why not try this simple and quick dish!
It's a guaranteed family pleaser.

Serves 4

Ingredients
1kg Aussie BBQ Sausages
400g Brown onions, sliced
200g Red paprika
2 Cloves local garlic, crushed
1 Tablespoon Keens Mild Curry Powder
1 Tablespoon Cornflour
500ml Chicken Stock
100ml Canola oil
Salt & Pepper to taste

Method:
1) Heat electric frying pan up to a medium heat and use ¼ of the canola oil to seal of all the sausages until golden brown then remove and put onto absorbent paper;
2) While the frying pan is still hot add the rest of the oil, onions and garlic. Cook the onions for around 5 minutes then add paprika and continue cooking for 8 mins ;
3) Season with salt and pepper then turn the temperature down to a medium heat;
4) Put the cornflour and the curry powder into a separate bowl and add 30ml of chicken stock. 5) Mix with your fingers to make a paste (Be sure to get all the lumps out);
6) Turn the heat back up on the electric frying pan, add the remaining chicken stock and bring up to the simmer. Once the stock has come up to temperature pour in the curry mix. Be sure to continue mixing as you add the paste to it;
7) Bring the sauce up to a simmer, return the sausages to the sauce and cook for a further 5 minutes;
8) Serve with steamed rice or mash potato

Pete's Tips
- Fresh Peas are in season now and would be a great addition to this dish
- Be sure to mix paste in well when adding to the hot stock