Curried Snags and Flashbacks

I’ve had a craving for curried snags of late.

It’s funny how a meal can remind you of a time in your life or a place that you visited. Much like a song really.

Making curried snags for dinner came about at a time when we were pretty much living hand to mouth. There were other times when the children were growing up however the time that popped into my head was when we first moved to Cooma. I was working at LJ Hooker as a Property Manager earning a measly $15 per hour and Mr D was playing Mr Mum and having a break after finishing work and wrapping up the sale of our house in Sydney. Luckily we didn’t have a big mortgage at that time and we had sold a block of land which helped to keep our heads above water.

I don’t know if you’ve been there however when you’ve got ten bucks to your name until pay day (which is still a couple of days away), you learn to be very creative when planning your menu for the week. Curried snags were borne out of necessity along with several other budget (yet tasty) meals.

You know what though? We were poor at times but we were together. The kids were happy and healthy. We were enjoying our tree change. I rediscovered fishing while Mr D was discovering it for the first time (and loving it). We were meeting new people, people who are still great friends 11 years down the track.

And you know what else? I love curried snags and I can still make them for under $10 (4 serves). Here’s the recipe. Enjoy!

Curried Snags

8 thin sausages

1 onion, diced

1 carrot, diced

1 potato, peeled and diced

1 tablespoon Worcestershire Sauce

1 tablespoon tomato paste

1 tablespoon curry powder

1 tablespoon brown sugar

3 cups water (maybe more)

1 cup each frozen peas and corn

Cook snags, slice and set aside.

Saute onion, carrot and potato.

Add Worcestershire sauce, tomato paste, curry powder and brown sugar. Cook for 5 minutes. Add water and stir.

Return snags and add peas and corn. Bring to the boil and then simmer for at least 45 minutes or until the potato and carrot are soft. You may need to add more water.


Serve with rice or pasta and a dollop of greek yoghurt.

There you have it. My version of curried snags and there’s plenty of veg in there as well!

Do you have a meal you that you can make for under $10? Is there a food or a particular dish that reminds you of something or someone? Please share. Better still, put a photo on the FB page.

Mrs D x







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