Julie Goodwin’s sweet curried sausages

Preheat oven to 200’C (180*C fan forced). Place sausages on a baking paper lined oven tray; bake for 15 minutes or until browned and just almost cooked through. Slice into 1cm pieces.

Heat the oil in a medium heavy-based saucepan over a medium-high heat. Add onion; cook, stirring, for 3 minutes or until softened. Add the curry powder and stir for another minute.

Add the flour to the onion, cook, stirring, 1 minute. Pour in a little of the apricot nectar and stir until thickened. Gradually add remaining nectar, stirring. Add the tomatoes and chutney. Season to taste. Add the sausages to the pot and simmer for 10 minutes. Serve with steamed green beans, if desired. Not suitable to freeze or microwave.