1kg THICK PORK SAUSAGES

1 TABLESPOON OIL

2 LARGE ONIONS

3 TABLESPOONS PLAIN FLOUR

2 ½ CUPS WATER

2 BEEF STOCK CUBES

2 TABLESPOONS TOMATO SAUCE

½ TEASPOON WORCESTERSHIRE SAUCE

SALT

PEPPER

HEAT OIL IN FRYING PAN, ADD SAUSAGES & COOK UNTIL GOLDEN BROWN; REMOVE FROM PAN. ADD PEELED & CHOPPED ONIONS, COOK UNTIL GOLDEN BROWN. ADD FLOUR, STIR UNTIL GOLDEN BROWN, REMOVE PAN FROM HEAT. GRADUALLY ADD WATER, STIR UNTIL COMBINED. RETURN PAN TO HEAT, STIR UNTIL SAUCE BOILS & THICKENS. ADD CRUMBLED STOCK CUBES, TOMATO SAUCE, WORCESTERSHIRE SAUCE, SALT & PEPPER, STIR UNTIL COMBINED. REDUCE HEAT, ADD SAUSAGES, COVER & SIMMER GENTLY FOR 30 MINUTES.