Directions
Fry sausages in a pan with a bit of oil until browned and cooked through. Remove and set aside.
In the same pan, fry onions and apple until golden, then add garlic and cook for another minute.
Mix beef stock and cornstarch in a jug until smooth, then add to the pan with tomatoes, stirring well.
Add paprika, cayenne, thyme, Worcestershire sauce, soy sauce, and mustard. Adjust seasoning and spice to taste.
Return sausages to the pan, simmering until the sauce thickens and sausages are thoroughly heated.
Notes
Apples can be red or green, depending on your preference for sweetness or tartness.
This dish pairs excellently with creamy mashed potatoes, rice, or for a low-carb option, cauliflower rice.
The recipe can be adapted for slow cookers or made vegetarian by substituting pork sausages with veggie sausages.
Directions
Fry sausages in a pan with a bit of oil until browned and cooked through. Remove and set aside.
In the same pan, fry onions and apple until golden, then add garlic and cook for another minute.
Mix beef stock and cornstarch in a jug until smooth, then add to the pan with tomatoes, stirring well.
Add paprika, cayenne, thyme, Worcestershire sauce, soy sauce, and mustard. Adjust seasoning and spice to taste.
Return sausages to the pan, simmering until the sauce thickens and sausages are thoroughly heated.
Notes
Apples can be red or green, depending on your preference for sweetness or tartness.
This dish pairs excellently with creamy mashed potatoes, rice, or for a low-carb option, cauliflower rice.
The recipe can be adapted for slow cookers or made vegetarian by substituting pork sausages with veggie sausages.
