Devilishly Good Sausages

• 1 tbsp olive oil
• 12 None pork sausages
• 2 tbsp butter
• 2 None onions, sliced
• 1 None leek, thinly sliced
• 4 cloves garlic, coarsely chopped
• 1/2 cup chicken stock
• 1 can (14 oz) diced tomatoes
• 1/4 cup tomato paste
• 1/2 cup peach or apricot chutney
• 1 tbsp white vinegar
• 1 tbsp wholegrain mustard
• 2 tsp ground coriander
• 1/2 tsp mixed spice, such as pumpkin pie spice
• 1 tsp cornstarch mixed with 2 tbsp water

1. Preheat the oven to 350u0b0F.
2. Heat 1 tsp oil in a large skillet on medium-high heat. Prick sausages a couple of times. Cook until browned all over. Transfer to a baking dish.
3. Drain drippings in pan. Add butter and remaining oil to pan. Cook onions for 5 mins until light brown. Add leek and cook for another 10 mins until soft. Add garlic and cook for another 2 mins.
4. Add chicken stock, tomatoes, tomato paste, chutney, vinegar, mustard and spices. Simmer for a few minutes. Stir in cornstarch mixture; bring to a boil. Pour over the sausages. Cover.
5. Bake for 1 hour. Remove cover. Increase oven temperature to 425u0b0F. Bake for another 10-15 mins.
6. Remove from the oven and season with salt and pepper. Serve with mashed potato, sweet potato, couscous or pasta.

olive oil, pork sausages, butter, onions, garlic, chicken stock, tomatoes, tomato paste, chutney, white vinegar, wholegrain mustard, ground coriander, mixed spice, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/35538 (may not work)