Let's Eat Blog Hop - Curried Sausages

If you've come to my blog for the first time by following the Let's Eat Blog Hop, welcome!  You're likely to have come here from Cate's blog and I hope you'll enjoy the recipe I've got to share. When Amy suggested a blog hop where we all get to share a favourite recipe, I was more than ready to join in. If you haven't come here from Cate's blog but would like to carry on with the blog hop, you can either follow on to Deb's blog and keep going until you get back here or a full list of participating bloggers can be found on Amy's site. Enjoy!

The recipe I'm sharing today is one that I've developed over time but came about because I remember my Mum making Curried Sausages when we lived in South Africa. However, when I asked her for a recipe she couldn't remember how she'd made them and hence, my own version.

 You don't need many ingredients: Sausages, chopped onion, Oxo beef stock cubes, curry powder and tomato and herb sauce.  Quantities vary depending on how many sausages you're cooking so I'll give the amounts I use for 12 sausages and you can vary it to your taste.

 Firstly, fry 1 chopped onion in a little olive oil until onion begins to brown.

 Add in 2 tsp of Medium curry powder (I use Rajah Medium Curry Powder which I buy from the South Africa shop) and 3 Oxo beef stock cubes, crumbled.

 Stir it all together

 Then add the Tomato and Herb sauce ( I use 290g jar of Sainsbury's Tomato and Herb Pasta Sauce) and I normally half fill the jar with water and add that too.

 Let it cook for approx. 5 minutes

 In our household I then blend the sauce mixture (I have fussy children) and return it to the pot.

 Add the sausages to the mix, cover and leave to simmer for 20 - 30 minutes

 Until the sausages are cooked through.

Serve on a bed of rice and enjoy!

I look forward to hearing from anyone who may try the recipe out :)

Now it's time for you to move on to Deb at Paper Turtle for the next link in the blog hop. I'm sure she'll have another delicious recipe waiting for you.

xx