Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chriso's curried snags. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
ChrisO's Curried Snags is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. ChrisO's Curried Snags is something that I’ve loved my whole life.
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 get started with this particular recipe, we have to first prepare a few components. You can cook chriso's curried snags using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make ChrisO's Curried Snags:
- Make ready 8 Beef snags
- Get 4 medium washed potatoes, into 2cm diced
- Make ready 2 Zucchini, into chunks
- Prepare 1 large broccoli floret, into pieces
- Take 2 medium carrots, into pieces
- Make ready 1 cup Frozen peas and corn
- Get 1 large onion, roughly chopped
- Prepare 3/4 cup Frozen green beans
- Get 2 tbsp Worcestershire sauce
- Prepare 2 tbsp Curry powder (I like Keens)
- Prepare 1 Beef stock cube
- Get 1 Red hot chilli, chopped
- Make ready 1/2 tsp Sweet paprika
- Get 1/2 tsp Cayenne pepper
- Take 1 tsp Sea salt flakes
- Make ready 1/2 tsp Ground black pepper
- Make ready 2 tbsp Corn flour.
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Instructions 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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