Forest Wood Rosemaling Art & Craft

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A recipe from multicultural Australia?

Posted by forestwood on July 2, 2010 at 7:58 PM

One could not get more Australian than Sausages, although our cuisine is fast changing with all the multicultural influences in our country today. The Greeks and Italians, and Chinese were the first waves of immigration to change our staple diet of bangers mash or meat and three veges.... but now there are other elements taking hold. Lebanese, Middle eastern, Thai, and Indian are making big inroads into traditional Australian food lines. There is even an Indian supermarket chain having success in the suburbs of Australia.


A friend asked me for a recipe for something different to do with Sausages and I came up with this one. It is something from my mother's generation but fits well with the multicultural image that Australia purports to have, I think. Do you agree? Something for you to ponder about....


Curried Sausages



1 kg sausages

2 tables vinegar

1 tsp salt

2 onions

1 small apple

1 tablespoon curry powder

60 g butter

2 ½ cups water

1 beef stock cube

Salt and pepper

1 table cornflour

1 table water extra

 

Prick sausages in several places and place in pan with coldwater to cover

 Add vinegar and salt.Bring slowly to boil and simmer 10 minutes

Drain cool and remove skins

 

Finely slice apple and onions. Melt butter in pan

Add onion apple and curry powder.  Stir till onion is tender.

Add water and crumbled stock cube.

Bring to boil while stirring. Add sausages and season withsalt and pepper.

 

Reduce heat and simmer covered for 10 minutes.

Blend cornflour and extra water and stir into sausages tothicken.

Serve hot with rice.

 

 


Categories: Food and Cooking

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