This classic meal is great served with mashed potatoes and lightly cooked green veges. If you're cooking for kids, tone down the cayenne to suit their taste. We've suggested pork, but you can use whatever good-quality sausages you like. You can also make this meal in a slow cooker.
6-8 good-quality pork sausages or other good-quality sausages
2 tbsp neutral oil
2 large onions, halved and thinly sliced
2 cups beef stock
2 tbsp worcestershire sauce
2 tbsp tomato paste
2 tbsp chutney
2 tbsp dijon mustard
2 tbsp soft brown sugar
1/4 tsp cayenne pepper, or more to taste
2 tsp thyme leaves
salt and freshly ground black pepper, to taste
Prick sausages and cook in a heavy-based frypan over medium heat or in an oven preheated to 200˚C fanbake until browned all over (20 minutes).
While sausages are cooking, heat oil in a large pot, add onions to the pan and cook over medium-low heat until onions are very soft and starting to brown (12 minutes).
Stir in all remaining ingredients except sausages and simmer gently over low heat for 15 minutes.
Add browned sausages and simmer another 10 minutes.
Taste and adjust seasonings if necessary. Serve hot.