Spray a 9x13 pan with cooking spray, then lay the sausages in the pan.
Combine all sauce ingredients, and pour over the sausages.
Bake uncovered at 350 for 25- 30 min's.
Put the sausages in a pan and cover
FOR THE CHUTNEY: In a large
ook over a low heat for 45 minutes, stirring now and
ins. Add cauliflower and steam for another 8 mins, or until
an over high heat. Cook sausages for 10-12 mins, turning frequently
Oil a large frying pan over medium-high heat. Working in batches, cook sausages until cooked through then cut into thirds.
Add butter to pan. Cook onion, stirring, until soft. Add curry powder and flour. Cook, stirring, for 2 mins. Add vegetables and stock. Bring to a boil then reduce heat and simmer, covered, for about 15 mins, or until vegetables are tender. Remove lid and add sausages. Simmer, uncovered, until sauce thickens slightly. Stir in parsley.
il into skillet. Cook stew beef, sausages and ribs until brown.
Place sausages in a saucepan. Cover with
Bake, turning halfway through cooking, for 15-20 mins or until
ined with baking paper. Arrange sausages over onion. Pour in apple
f the prepared dish. Spray sausages with oil. Heat a large
Place the ground beef in a bowl with the
hickpeas roughly, then add the beef, 2/3 cup of the
Parboil sausages in a large saucepan 10 minutes.
Drain sausages.
Combine first 8 ingredients in a saucepan and bring to the boil, simmer for 10 mins, if you require sauce a little thicker add some cornflour mixed with water at this stage.
To serve you can either simmer some sliced sausages in the sauce to coat or otherwise grill the sausages brushing with the sauce while cooking.
hile you cook the sausages.
Cook the sausages under a medium
Heat 1 tbsp oil in a frying pan over high heat. Saute mushrooms for 3-4 mins, until tender. Remove from pan. Add remaining oil and saute onion and garlic for 1-2 mins, until onion is tender. Add tomatoes, wine, tomato paste and chili sauce. Season to taste. Bring to a boil then reduce heat to low and simmer for 4-5 mins, until thickened slightly.
Add sliced sausage and heat gently for 2-3 mins. Serve with toast and sprinkle with basil.
Place onion, garlic, ginger, curry powder, chili powder, paprika and poppy seeds in a food processor, and process until smooth.
Heat 1 tbsp oil in a saucepan and cook sausages over a medium heat until browned.
Remove sausages and wipe out pan.
Leave sausages to cool for 15 minutes then slice into 2cm thick pieces.
Heat remaining oil in the pan.
Add spice paste and cook, stirring for 2 minutes.
Mix in tomato, mango chutney and coconut milk.
Add sausages and simmer covered for 20 minutes, stirring occasionally.
Heat a large frying pan over medium heat. Brush with oil. Cook mushrooms and onions 8-10 minutes, stirring occasionally, until tender and golden. Stir in vinegar and sugar and cook a further 1 minute.
Meanwhile, cook sausages on a hot grill 10-12 minutes, turning, until cooked through.
Place buns cut-side down on the grill for 30-60 seconds, until lightly toasted.
Spread buns with relish. Top each with tomato slices and lettuce leaves. Add a sausage to each with a dollop of mushroom mixture. Accompany with ketchup.
Put sausages into a pot of boiling water and simmer for 10 minutes.
Drain and let cool till handling point (don't worry if skin has come off).
Half the sausages lengthwise.
Mix egg a milk together, put flour onto a plate and breadcrumbs onto another plate.
Dip sausage half into flour, then egg/milk and then the crumbs; repeat till all sausages are crumbed.
Heat oil in frypan on a medium heat and fry sausages in batches if required.