ChrisO's Curried Snags
ChrisO's Curried Snags

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chriso's curried snags. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

A quick yet hearty little sausage curry to warm the cockles of your heart. A comfort food with a little kick! Learn how to make Crispy Chicken Popcorn at home with Neelam only on Get Curried.

ChrisO's Curried Snags is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. ChrisO's Curried Snags is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook chriso's curried snags using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make ChrisO's Curried Snags:
  1. Make ready 8 Beef snags
  2. Prepare 4 medium washed potatoes, into 2cm diced
  3. Take 2 Zucchini, into chunks
  4. Prepare 1 large broccoli floret, into pieces
  5. Take 2 medium carrots, into pieces
  6. Make ready 1 cup Frozen peas and corn
  7. Take 1 large onion, roughly chopped
  8. Take 3/4 cup Frozen green beans
  9. Make ready 2 tbsp Worcestershire sauce
  10. Get 2 tbsp Curry powder (I like Keens)
  11. Prepare 1 Beef stock cube
  12. Get 1 Red hot chilli, chopped
  13. Make ready 1/2 tsp Sweet paprika
  14. Get 1/2 tsp Cayenne pepper
  15. Make ready 1 tsp Sea salt flakes
  16. Prepare 1/2 tsp Ground black pepper
  17. Get 2 tbsp Corn flour.

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Steps to make ChrisO's Curried Snags:
  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!

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