Pork sausages in a fruity curry sauce

Recipe from: 4/22/1999 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 500
    pork sausages
  • oil
  • 2
    onions, chopped
  • 10
    mild curry powder
  • 1
  • 2
    medium-sized potatoes, cubed and boiled until tender
  • 1
    large green cooking apple, cubed and boiled until tender
  • 30
    cake flour
  • 250
    hot vegetable or chicken stock
  • 45
  • 15
    apricot jam
  • salt and freshly ground black pepper
  • 2
    bananas, sliced


Pan-fry the sausages in a little oil until done, remove from the pan and keep warm. Sauté the onions in, the remaining oil (about 20 ml) and add the curry powder and turmeric. Stir-fry for about 1 minute and add the potato and apple cubes. Sprinkle with the cake flour and mix. Remove the pan from the heat and gradually pour over the hot stock, stirring well to prevent lumps from forming. Add 125 ml water, chutney and apricot jam. Season lightly with salt and pepper, add the banana slices and return the pan to the heat. Simmer slowly until the sauce thickens slightly and is cooked. Stir continuously. Pour the sauce over the sausages and serve with white rice and a fresh green salad. Serves 4.

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