This has been a hit since it was first served. I leave the casing on them, and I don't cook them hard to make bangers out of them, so they have a snap and are super juicy. You can eat these over mashed potatoes, roasted vegetables, riced cauliflower, eggs, noodles, or rice. They are really good over tater-tots, fries, or scrambled eggs. I add just a little HP Sauce, but you can leave it out, or substitute with Worcestershire sauce. I was going to put just Australia, but it wouldn't let me.Do not confuse this recipe with currywurst from West Germany recipe. It has a tomato based sauce.

Delicious

This is a recipe my mom often made for me when I was little.The dish can become very spicy depending on the curry powder, so adjust accordingly while checking the taste. If making this for children, then just add enough curry powder to add fragrance. Water will come out of the cabbage as time goes by, so heat it up again just before serving. Recipe by Chaomi

I adapted a curry recipe from "vege dining", a website I love.It is free of animal derived ingredients and doesn't use a lot of oil, so it's ideal to feed to small children as well.Add richness using sesame paste. You could probably use peanut butter instead. Adjust the amount of spices to taste. Reduce the curry powder for small children. Try to use preservative and MSG-free ketchup and sauce as much as possible. If you are allergic to wheat, dilute rice flour, kudzu starch, or katakuriko with water and add at the end to thicken the sauce. Recipe by Naokki-

Curry, white rice and green chillies make the best combo. I made this for my family during lockdown.