10 sausages (or a pack)
1 brown onion
Curry powder
1 – 2 cans whole peeled tomato’s
Mushrooms
Zucchini
Worchestershire sauce
Garlic cloves

Basically, I make this up dependant on the remnants of my refrigerator vegie draw. Main elements are however the snags and curry and onion. This is how it goes in my kitchen.

Put glug of olive oil in pot. Add chopped onion and sausages which have been cut into halves or thirds dependant on size. Brown. Then add garlic and curry powder. I use about 1 tablespoon but this all depends on your powder and how hot you want it. When powder becomes fragrant, add whatever vegies you have in drawer (I also like carrots, potato sometimes, have used eggplant) and cook till they start to become more vivid in colour. Then...add cans of tomato’s some big slugs of worchestershire sauce and bring to simmer.  Simmer for about 1 hour to bring out flavours. You can also add some chicken/beef/vegie stock for flavour. My girlfriend adds apples and sultana’s to hers.

I serve it with cous-cous and heaps of continental parsley. It is bloody delicious . Go get some snags and get into it.

It looks and tastes much better than the photo