Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, chriso's curried snags. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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ChrisO's Curried Snags is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. ChrisO's Curried Snags is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. 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
- Make ready 4 medium washed potatoes, into 2cm diced
- Prepare 2 Zucchini, into chunks
- Make ready 1 large broccoli floret, into pieces
- Make ready 2 medium carrots, into pieces
- Prepare 1 cup Frozen peas and corn
- Get 1 large onion, roughly chopped
- Take 3/4 cup Frozen green beans
- Make ready 2 tbsp Worcestershire sauce
- Take 2 tbsp Curry powder (I like Keens)
- Take 1 Beef stock cube
- Get 1 Red hot chilli, chopped
- Prepare 1/2 tsp Sweet paprika
- Take 1/2 tsp Cayenne pepper
- Prepare 1 tsp Sea salt flakes
- Make ready 1/2 tsp Ground black pepper
- Make ready 2 tbsp Corn flour.
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Step by Step 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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