Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, chriso's curried snags. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
ChrisO's Curried Snags is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. ChrisO's Curried Snags is something which I have loved my whole life. They are fine and they look fantastic.
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.
To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Take 8 Beef snags
- Get 4 medium washed potatoes, into 2cm diced
- Prepare 2 Zucchini, into chunks
- Make ready 1 large broccoli floret, into pieces
- Take 2 medium carrots, into pieces
- Take 1 cup Frozen peas and corn
- Get 1 large onion, roughly chopped
- Prepare 3/4 cup Frozen green beans
- Make ready 2 tbsp Worcestershire sauce
- Prepare 2 tbsp Curry powder (I like Keens)
- Prepare 1 Beef stock cube
- Make ready 1 Red hot chilli, chopped
- Get 1/2 tsp Sweet paprika
- Get 1/2 tsp Cayenne pepper
- Get 1 tsp Sea salt flakes
- Prepare 1/2 tsp Ground black pepper
- Take 2 tbsp Corn flour.
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Steps to make ChrisO's Curried Snags:
- 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.
- While the snags are boiling- prepare your veggies.
- 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.
- Also add Worcestershire, curry powder, stock, chilli, paprika, cayenne and salt and pepper. Simmer.
- Chop snags into bite size chunks- return to the dish and continue to simmer until veggies are soft but potatoes are still holding together.
- Mix a little hot tap water with cornflour (in a cup) and stir. Slowly add to pot, stirring continuously, until thickened.
- Cook the flavour of flour out and there you have it.
- Serve on rice or (as I like it) all by its scrumdiddly self!
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