How to Make Quick ChrisO's Curried Snags

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chriso's curried snags. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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. "Yellow Curry with Vegetables" (ChrisO) Found this in one of my books called 'Hot Food'- this is my version.

ChrisO's Curried Snags is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. ChrisO's Curried Snags is something which I’ve loved my whole life.

To get started with this 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:

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