- In large, deep, non-stick skillet at medium temperature. Add the sausages and cook until they are lightly cooked. Transfer the links to a plate, then cut the ties in half. Set aside
- Get rid of any excess oil and reserve one tablespoon. Cook on medium heat, and add garlic and onion. Cook for 3 minutes.
- Mix in curry powder and boil for 30 seconds. Add the fruit chutney along with the stock and carrot. Cover and reduce heat, too. Cook for about 10 minutes.
- Return the sausage to the pan with the beans and apples. Cook for about 5-8 minutes or until the vegetables are cooked. Serve with parsley and rice that has been steamed.