Ingredients

Serves 4-6

10 good quality sausages (I use fennechio / pork & fennel ones from the butcher)
1 large brown onion, chopped
2 stalks celery, chopped
1 carrot, peeled and chopped
200g pumpkin, peeled and chopped
1 medium swede or turnip, peeled and chopped
1 large potato, peeled and chopped
100g green beans, chopped into 1cm lengths
1 can cannelini beans
½ cup continental parsley, chopped
1 litre chicken stock
1 tbsp mild curry powder (or more to taste)
2 tbsp olive oil

Method

Heat a large saucepan full of hot water and cook sausages until firm.  Drain and cool.  Remove skins if they have become loose and chop into 2cm pieces. 

In a large saucepan heat oil and fry curry powder, onion, carrot and celery until soft.  Add remaining ingredients (except beans and parsley) and simmer over very low heat until vegies are cooked through and pumpkin and potatoes have broken down. Add a little more stock or water if the sauce is becoming too thick.

Turn off heat, add beans and parsley and allow to sit for a few minutes.  Serve with pasta shells, mashed potato, or rice.

Notes 
This was a favourite of mine as a child and continues to be now.  I boil the sausages in order to release any excess fat from them and to make the dish a little healthier.  You can make it go further with the addition of more vegies and add more curry powder if you like to hotter.