INGREDIENTS:
- 8 thin beef or pork sausages
- 1 large brown onion, chopped
- 3 cloves garlic, crushed
- 250g button mushrooms, quartered
- 10 curry leaves
- 2 tb plain flour
- 2 cups beef stock
- 1 tb TURMERIX
- 2 tb curry powder
DIRECTIONS:
- In a heavy based pot, heat 2 tablespoons oil
- Add garlic, onions & mushrooms & sauté until onions are translucent
- Gripping the sausages between your index finger & thumb, squeeze the meat out of the casings into 3cm balls directly into the pan
- Add the curry leaves & stir gently until the sausage meat starts to color
- Add the flour, TURMERIX & curry powder & stir for a further 2 minutes
- Add the stock & simmer for 10 – 15 minutes
Season with salt & serve with mash or boiled potatoes
