Bert and Rebecca keep some pigs for their own consumption. The local butcher prepares them into tasty sausages and Rebecca regulary cooks this mild-tasting family favourite.

Ingredients

• 12 thick pork (or beef sausages)
• 1-2 onions, peeled and finely sliced
• 250 grams button mushrooms, halved
• 1-2 red capsicums, diced
• 2x 37 gram packets cream of chicken soup
• 2 teaspoons curry powder
• 300 ml bottle cream
• 1½-2 cups water

Method

1. Brown the sausages slowly in a large frying pan over a low-moderate heat (this will prevent the skins from splitting). Set aside.
2. Add the onions to the pan, cooking them in the residual oil, and allow them to brown well. Return the sausages to the pan with the mushrooms and capsicum.
3. In a jug whisk together the soup mixes, curry powder, cream and water and add to the frying pan. Stir, cover and allow the curry to simmer over a very low heat for 20 minutes or until the vegetables and sausages are cooked. If the sauce is too thick, add a little more water. Season with salt and pepper, garnish with chopped parsley and serve with rice.

Cooks Tips

Variations: - Use a different soup mix. Try cream of onion or tomato soup as both will work well. - Use a favourite curry paste in place of curry powder. - Add 1 peeled and sliced apple with pork sausages or a handful of currants with beef sausages.