Place the sausages into a saucepan, cover with water and bring to a boil, once boiled place on a lid turn off the heat and allow the sausages to cool in the pan.
Chop all vegetables into a 2 cm dice.
Splash some oil into a wok. Place the fennel and mustard seeds in first and stir, allowing the flavour to infuse into the oil. Stir through the curry powder, then toss in the vegetables until they start to soften. Then add the Vegeta followed by the tomato paste.
Pour about a litre of the sausage water into the curry and bring to a boil.
Slice the sausage into 4 cm chunks and fry until crispy, then add to the curry sauce and simmer for ½ an hour.
Finish with the cream and serve on steamed rice.
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