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Prep Time: 3 Minutes Cook Time: 30 Minutes |
Ready In: 33 Minutes Servings: 4 |
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This is from a shortcuts cookbook put out by the Australian Meat & Livestock Corporation. The sauce has a lovely tang and it's a good way to use up leftover apricot nectar. Ingredients:
8 thick beef sausages |
1 tablespoon brown sugar |
2 tablespoons oil |
1/2 cup apricot nectar |
1/2 cup beef stock |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried basil |
2 tablespoons tomato paste |
1 tablespoon cornflour (optional) |
Directions:
1. Parboil sausages in a large saucepan 10 minutes.
2. Drain sausages.
3. Combine first 8 ingredients in a saucepan and bring to the boil, simmer for 10 mins, if you require sauce a little thicker add some cornflour mixed with water at this stage.
4. To serve you can either simmer some sliced sausages in the sauce to coat or otherwise grill the sausages brushing with the sauce while cooking.
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