Easy curried snags

    45 minutes

    Husbands like curry - try this one. Serve with rice.

    Queensland, Australia
    30 people made this

    Serves: 5 

    • 500g beef sausages
    • oil for frying
    • 1 large onion
    • 1 zucchini
    • 2 cups frozen mixed veges
    • 1 tablespoon curry
    • 1 teaspoon tumeric
    • 500ml chicken stock
    • 2 tablespoons tomato sauce
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon sugar
    • salt and pepper to taste
    • corn flour and water as needed to make a paste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in deep pan. Brown sausages. . remove from pan and add onion. Sautee onions while chopping sausages into 2 cm pieces. Add zuchini and frozen vegies to onions, cook for 5 minutes then add the cubed sausages., fry until veges collapse. Stirring often.
    2. Add 500ml of chicken stock, tomato and worcestershire sauce,curry, tumeric,sugar, salt and pepper. Put on a high simmer for 10 minutes or until sauce starts to thicken a little, stirring often. Then thicken with cornflour mixed with a little water to make a paste.
    3. Serve with rice.

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    Reviews in English (4)


    Made it tonight. Simple as. Already had some cooked sausages left over from a Bunnings BBQ I helped at. Used Korma curry paste instead of curry powder. Delicious  -  17 Jan 2017


    I made this tonight, it is absolutely amazing really enjoying it, made a few changes, didn't have chicken stock but made a water and olive oil mix that worked just fine : ) also didn't have turmeric so I used just a bit of paprika : ) very nice  -  18 May 2016


    I made this tonight, I didn't have any chicken stock so I used vegetable stock, also I didn't have any turmeric. I used double the amount of curry, tastes good!  -  23 Nov 2013