Ingredients

The following ingredients have 4 Servings
  • 30ml (2 tbsp) vegetable oil
  • 2 onions, peeled and sliced
  • 500g (1lb) chicken sausages
  • 4 garlic cloves, peeled and crushed
  • 15ml (1 tbsp) cornstarch
  • 1 apple, washed and sliced
  • 400g (1 can) chopped tomatoes
  • 15ml (1 tbsp) Worcestershire sauce
  • 15ml (1 tbsp) Dijon mustard
  • 15ml (1 tbsp) soy sauce
  • 5ml (1 tsp) smoked paprika
  • 5ml (1 tsp) cayenne pepper
  • 250ml (1 cup) chicken stock

Instruction

  • Heat the oil in a large frying pan.
  • Fry the onions at a high heat for 2 minutes then add the sausages and brown all over.
  • Lower the heat to medium and add the garlic and cook for another 2 minutes.
  • Stir in the cornstarch and add the apple wedges.
  • Pour in the tomatoes, Worcestershire sauce, mustard, soy, paprika, pepper and stock. Give everything a stir until the ingredients are evenly distributed.
  • Let the sausage stew bubble away gently for 10 to 15 minutes or until the meat is cooked through. (Use a meat thermometer if you have one.)
  • Serve on a big pile of buttery mash.