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This is from a shortcuts cookbook put out by the Australian Meat & Livestock Corporation. The sauce has a lovely tang and it's a good way to use up leftover apricot nectar.
- Parboil sausages in a large saucepan 10 minutes.
- Drain sausages.
- Combine first 8 ingredients in a saucepan and bring to the boil, simmer for 10 mins, if you require sauce a little thicker add some cornflour mixed with water at this stage.
- To serve you can either simmer some sliced sausages in the sauce to coat or otherwise grill the sausages brushing with the sauce while cooking.