I've been making this for years, and I haven't yet got sick of it.
For me, it's a winter food, I don't make it in the summer.
A/C = apple cider.
1-2 thin sausages per person
2 large onions, sliced
1 1/2 cups hot water
2 tablespoons A/C vinegar
2 beef stock cubes (I use the Massel brand)
1 tablespoon worcestershire sauce (spring gully brand is gluten free)
1 large carrot, grated into shreds
2 tablespoons tomato sauce
2 tablespoons butter (I use real butter, or olive oil, but margarine is
1 1/2 ounces plain flour (about 3 tablespoons?)
1 tablespoon sugar
Brown the sausages, cut into half or one inch pieces, set aside.
In a large jug mix together the sugar, crumbled stock cubes, sauces,
a/c vinegar and hot water.
Cook onions in butter until soft, but not browned.
Blend in the flour.
Gradually stir in the jug mixture, stirring constantly to prevent
mixture becoming lumpy.
Add grated /shredded carrot.
Stir until boiling, turn down to simmer, add sausage bits.
Cover and simmer about half an hour, stirring now and again to prevent
Serve over cooked rice, (because raw rice is just a little too crunchy..)
Add a green vegetable of your choice. I like broccoli with this.
If you like curry, then add curry powder to the plain flour, before
stirring that into the cooked onions. The amount of curry powder you add
is entirely up to you.
Shadow Glass on Shadow Shot Sunday 2
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