ChrisO's Curried Snags

Name: ChrisO's Curried Snags
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 8 Beef snags; 4 medium washed potatoes, into 2cm diced; 2 Zucchini, into chunks; 1 large broccoli floret, into pieces; 2 medium carrots, into pieces; 1 cup Frozen peas and corn; 1 large onion, roughly chopped; 3/4 cup Frozen green beans; 2 tbsp Worcestershire sauce; 2 tbsp Curry powder (I like Keens); 1 Beef stock cube; 1 Red hot chilli, chopped; 1/2 tsp Sweet paprika; 1/2 tsp Cayenne pepper; 1 tsp Sea salt flakes; 1/2 tsp Ground black pepper; 2 tbsp Corn flour.

ChrisO505 @cook_2774571

Ettalong, Australia

This one my dad used to make when I was a wee pecker. Now if I don't make it for a while- I crave it. My dad called it sausage soup (probably when he added too much water). I call it curried sausage slop! I love it!

ChrisO505 @cook_2774571

Saved

Ingredients

40 mins

6 servings

8Beef snags
4 mediumwashed potatoes, into 2cm diced
2Zucchini, into chunks
1 largebroccoli floret, into pieces
2 mediumcarrots, into pieces
1 cupFrozen peas and corn
1 largeonion, roughly chopped
3/4 cupFrozen green beans
2 tbspWorcestershire sauce
2 tbspCurry powder (I like Keens)
1Beef stock cube
1Red hot chilli, chopped
1/2 tspSweet paprika
1/2 tspCayenne pepper
1 tspSea salt flakes
1/2 tspGround black pepper
2 tbspCorn flour.

Saved

Steps

40 mins

1

In a large pot- throw in your sausages and cover with water. Not to much water as we will be using this water and we want a nice thick dish- not too watery.
2

While the snags are boiling- prepare your veggies.
3

Remove the snags when cooked and add the veggies to the water. You can add water but again, don't forget that the veggies will reduce, so not too much.
4

Also add Worcestershire, curry powder, stock, chilli, paprika, cayenne and salt and pepper. Simmer.
5

Chop snags into bite size chunks- return to the dish and continue to simmer until veggies are soft but potatoes are still holding together.
6

Mix a little hot tap water with cornflour (in a cup) and stir. Slowly add to pot, stirring continuously, until thickened.
7

Cook the flavour of flour out and there you have it.
8

Serve on rice or (as I like it) all by its scrumdiddly self!