Curried Sausages

• GF Sausages
• Curry Powder
• Massel's Chicken Stock
• Honey
• Onion, sliced small, not quite diced though
• GF Corn Flour, made into a paste
• Sweet potato and potato, cubed

1. Put the sausages in a pot of water (enough to cover). Turn on high.
2. Once water starts heating and skin discolouring pull sausages out one at a time, skin them, and cut them up so each piece is roughly 1-1.5cms long. Throw them back in as you continue to cut the whole ones. (If water starts to get too hot pull remaining whole sausages out and continue cutting).
3. Transfer sausages to a baking tray and add the pot water, enough to cover the sausages. (note: you could leave them in the pot on the stove if you would prefer, I'm not a fan of laving pots unattended on the stove).
4. Add in curry powder, stock powder, honey and corn flour paste. I used about 2 tb spoons of each.
5. Fry onions until they are browning in the pan making the pan colour and add to sausages.
6. Add some curry stock liquid to pan to loosen all the flavours and add back to sausages. Add potatos.
7. Cover and put into a slow oven till you are ready to eat it and curry has thickened.

Serve with rice or mashed potato.

Freezeable.

I made a massive lot up. About 1.7kg Sausages and have now got some frozen in the freezer for cheat meals and some smaller portions just for my son.