"ChrisO's Sausage Soup!" (Curried Snags)

Now for the easy part. In a large pot throw your snags in and cover with water (not too much water- just enough to cover- you will be using the water) and boil snags until cooked through. While the snags are boiling you can prepare your veges. Remove snags when ready and add veges to water. Add water if need be but not too much, veges will reduce and we want this to end up quite thick. Also add Worcestershire sauce, curry powder, stock, chilli, cayene, paprika, and salt and pepper (we want these flavours to infuse) and simmer gently until veges are soften (but potatoes havent broken up). With a fork- mix cornflour in a cup with around 1/2 cup 'hot water' and add slowly to pot while stirring to thicken. Simmer and stir until the flavour of cornflour has disapeared and serve with rice, or all by its scrumdiddly self ! Enjoy !