Sausage day

IT’S MY big cook day, and I’m doing us old-fashioned curried beef sausages.

And, as usual when attempting something new, I’m a little nervous.

The fact is I’ve never even tasted beef sausages before, let alone used them in slow-cooked curry sauce.

They turn out to be pretty good; less fiery than the more normal pork verities, they nevertheless go well with the warmth of the curry.

All washed down with a very agreeable Australian Durif-Shiraz wine.

Excellent.