CURRIED SAUSAGES
This is one of those dishes that you can make tonight, leave and then reheat and eat tomorrow, but no matter what, it’s super easy and quick on the campfire!
1kg thick snags
2 tablespoons marg or butter
2 chopped onions
1 chopped large cooking apple
2 teaspoons curry powder, more or less to taste
2.5 cups water
1 beef stock cube
1 tablespoon water – extra (wait for it!)
2 tablespoons cornflour
You can also add in whatever veggies you like!
Melt the margarine or butter in a large camp oven and add the onions, apple and curry powder. Stir until onions are soft. Stir in the water and crumbled stock cube and bring to the boil. Chop sausages if desired and add to the camp oven. Simmer mixture for 10 minutes. Mix the cornflour with extra water and stir into the sausages, bring to the boil then simmer until thick.
Sprinkle with parsley if desired and serve with boiled rice.