1 medium_piece brown onion (150g), chopped coarsely
1 tablespoon curry powder
2 teaspoon plain flour
2 large_piece carrots (360g), chopped coarsely
2 stalks celery (300g), trimmed, chopped coarsely
500 gram baby new potatoes, halved
2 cup (500ml) beef stock
1 cup fresh flat-leaf parsley leaves, loosely packed
Cook sausages, in batches, in heated deep large frying pan until cooked through. Cut each sausage into thirds.
Melt butter in same cleaned pan; cook onion, stirring, until soft. Add curry powder and flour, cook, stirring, 2 minutes.
Add vegetables and stock, bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until vegetables are tender. Add sausages; simmer, uncovered, until sauce thickens slightly. Stir in parsley.