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At Sunnyside Meats we love giving advice so now with being online we can get this advice out more frequently and more specific with our Handy Tips page. When you create an account with us, you will get sent every month a newsletter section with a different advice article.

Number of news items returned: 1 to 15 records of 50

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About Jason

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About Mat

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What do you like about working at Sunnyside Meats? Excellent team to work with especially Ronnie, great experience and friendly customers What ...

About Ron

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What do you like about working at Sunnyside Meats? A great crew to work with. What are your interests out of work? Favourite ...

Congrats Mat & Mikaela

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Congratulations Mat and Mikaela from everyone at Sunnyside Meats on the birth of their daughter Madeleine Charlee Spark born at ...

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Curried Snags

Take a trip down memory lane with this classic curried sausage recipe.

Ingredients  

  • 1 tablespoon olive oil
  • 800g thin beef sausages
  • 1 large brown onion, thinly sliced
  • 2 carrots, peeled, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon curry powder
  • 2 tablespoons fruit chutney
  • 2 cups Campbell's Real Stock Chicken
  • 1 cup frozen peas
  • Steamed rice and parsley leaves, to serve

Method

  1. Heat oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. Transfer to a large plate.
  2. Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add curry powder. Cook, stirring, for 30 seconds or until fragrant. Add fruit chutney and stock. Return sausages to pan. Cover, bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickens.
  3. Stir in peas. Season. Cook for 1 to 2 minutes or until heated through. Serve with steamed rice and sprinkled with parsley leaves.