| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Schwartz, Schwartz2 | 4 | servings | |
INGREDIENTS
| 2 | tb | Oil |
| 1 | Onion; sliced | |
| 2 | Carrots; thinly sliced | |
| 450 | g | Sausages; (1lb) |
| 1 | tb | Flour |
| 1 | tb | Tomato pur.e |
| 2 | ts | Wholegrain mustard |
| 2 | ts | Schwartz Paprika |
| 1 | ts | Schwartz Rosemary |
| 1 | ts | Schwartz Garlic Granules |
| 2 | ts | Malt vinegar |
| 300 | ml | Chicken stock; (1/2 pint) |
| 1 | Eating apple; sliced |
INSTRUCTIONS
Pre-heat the oven to 200C, 400F, Gas Mark 6. Heat the oil in a large frying pan and fry the onion, carrots and sausages until softened and browned. Add the flour and cook for 1 minute. Blend together the tomato puree, mustard, herbs and spices, vinegar and stock. Add to the pan and bring to the boil, stirring until thickened. Transfer to a casserole dish, cover and bake for 30 minutes. Stir in the apple and bake for a further 10-15 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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