| 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.
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