SNAG curry

Now before you gasp in complete horror, I have not cooked up members of the Society of North America Goldsmiths, or for that matter a Sensitive New Age Guy. I'm talking about snags...the kind we throw on the barbie, wrap in sliced bread, and slather in tomato sauce. The Australian term for a sausage. Wikipedia explains it as: In Australia and New Zealand, a snag is a link sausage, a snarler, a British banger, a brat or a sausage.

Whilst I endeavour to occasionally make my own sausages, sometimes it's more convenient to purchase the "plastic" variety at the supermarkets. Tasteless, full of fat and whatever offal they can find to throw into them.

So, after making a decision this weekend to start using up the supplies I have in my freezer, in preference to choosing a dish, then going out to buy the ingredients for, I uncovered a tray of "snags", a very large tray. to boot. I couldn't bring myself to grill them or BBQ them, they had to be disguised in a big way.

These fellas were off to a masquerade party.

I didn't really follow any set recipe, but I'll try to recreate what I did in a roundabout way.

1.5 - 2 kg (approx) of beef sausages
1 onion, sliced in half rings
4 cloves of minced garlic (or to your taste)
Small piece of minced ginger (or one heaped teaspoon of preminced ginger from a jar)
1 heaped tsp coriander powder
1 tsp chilli powder (depends on your taste again)
1 heaped tsp turmeric
I heaped tsp of garam masala (I use a unique South African mix that my girlfriend has shipped over) but any garam masala would be OK.
1 440 gm tin of tomatoes
1 1/2 cups of beef stock
Splash of soy sauce
Coriander leaves for garnish.

Boil the sausages in a large pot of water for 7-8 minutes (you could add the turmeric to the water if you wish, I added it later)

Drain and keep aside.

Fry onion till golden brown, add tin of tomatoes and cook for about 4-5 minutes, then add garlic and ginger.

In a large pot fry off your spices (coriander, chilli, garam masala and turmeric if you haven't already added it to the water for boiling the snags in)

Slice up your sausages into 1/2 inch pieces, and add to spices, stirring to coat. Add the tomato and onion mixture and mix well.

Add the beef stock and let simmer for about 10 minutes until the sausages are cooked through.

Finally add a splash of soy sauce and season with salt and pepper (do a taste test, it may not need any)

Serve on a bed of mashed potato and sprinkle with finely sliced corrander leaves