Par-boil sausages by placing them in cold water in a saucepan and bringing them to simmering point.
Remove from heat and leave standing in water for 10 minutes.
Cut sausages into 1-inch slices.
Heat fat in a deep pan and brown sausage slices on all sides.
Lift out and keep aside.
Saute onion and garlic in pan for 10 minutes, stir in curry powder and flour and cook for a further 5 minutes.
Add remaining vegetables, stock and salt to taste, stirring well.
Bring to simmering point, cover and cook for 15 minutes.
Add sausage slices and simmer, covered, for a further 15-20 minutes.