* 2 packs Debbie and Andrew's Butcher's Classic Cumberland Sausages
* 1 tablespoon Sunflower oil
* 1 Onion, chopped
* 2 Cloves garlic, crushed
* 1 Apple, cored and chopped
* 2 teaspoons Curry powder
* A pinch Chilli powder
* 75g Sultanas
* 1 Chicken stock cube
* 1 x 400ml tin Coconut cream
* 350ml water
* Salt and Pepper to taste
* 1 tablespoon dark Brown soft Sugar

===Method===
* Bake your Sausages in a lightly oiled Baking tray in the preheated Oven for 20 minutes, shaking the pan once or twice during that time. Remove and put to one side.
* Heat the Oil in a large Saucepan over a medium heat. Cook the Onion and Garlic until fragrant.
* Stir in the Apple, Curry powder, Chilli powder and Sultanas. Cook for 2 minutes.
* Now Crumble over the Stock cube, add the Coconut cream and water and season with Salt and Pepper. Stir well.
* Add the cooked Sausages to the pan and Simmer, covered, for 20 minutes, stirring occasionally.
* Just before serving, stir in the Sugar.

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