Juliet Dean reminded me of this recipe – a favourite at all barbecues, especially during the days of renovating Longwood in the late 1970’s, when a hoard of volunteer workers and visitors would be fed on the patio – also later, as Dolly recalls, at the large parties that Pat and I hosted during our teenage years. Mum would make a big pot of the sauce because everyone added it liberally to their charred sausages and chops. If anyone has a photo of those days – please load it or send to me to add to this post.
It was/is also really good cold (in fact it improves with a little age!) – nothing like dipping a cold sausage in some cold bbq sauce! It’s really quick and easy to make (you could make a healthier version with fresh organic tomatoes and honey).
Pam’s Barbecue Sauce (origin – possibly Anne Renton?)
50g butter or marg; 1 tablespoon brown sugar; 1 finely chopped onion; 3 tablespoons tomato ketchup or chutney; 2 teaspoons curry powder, 1 tablespoon flour; 1 pint good stock (550ml -ish); a good splash of Worcester Sauce; salt & pepper; (chilli flakes optional).
Melt the butter and fry the onion lightly. Add curry powder and flour, brown sugar and tomato ketchup and stir to a paste. Add the stock, seasoning and Worcestershire sauce; and stir til smooth. Simmer for probably about 15 mins.
(This probably makes a small saucepan-full. Mum didn’t usually make anything in a small quantity – she was always expanding the scale and I can tell by the pencilled in quantities at the side of the recipe that she made it in 4x, 8x and 16x quantities!)
Your mother gave me this recipe decades ago! I haven’t made it in a long while. Delighted to be reminded of a special favourite with my family! Mary H
I can almost smell it! I loved the way it nearly burned your nostrils!