Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chriso's curried snags. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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ChrisO's Curried Snags is one of the most well liked of recent viral foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. ChrisO's Curried Snags is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have chriso's curried snags using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make ChrisO's Curried Snags:
- Make ready 8 Beef snags
- Get 4 medium washed potatoes, into 2cm diced
- Prepare 2 Zucchini, into chunks
- Get 1 large broccoli floret, into pieces
- Get 2 medium carrots, into pieces
- Make ready 1 cup Frozen peas and corn
- Get 1 large onion, roughly chopped
- Make ready 3/4 cup Frozen green beans
- Get 2 tbsp Worcestershire sauce
- Get 2 tbsp Curry powder (I like Keens)
- Prepare 1 Beef stock cube
- Make ready 1 Red hot chilli, chopped
- Make ready 1/2 tsp Sweet paprika
- Make ready 1/2 tsp Cayenne pepper
- Take 1 tsp Sea salt flakes
- Get 1/2 tsp Ground black pepper
- Make ready 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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