Ingredients: - 
7 sausages,
500 ml water,
1 onion, chopped,
2 carrots, chop roughly,
2 potatoes’, chop roughly,
310 g canned corn, drained,
310 g canned peas, drained,
1 large celery stalk, slice in long lengths,
30 g vegetable soup mix
400 g canned diced tomato,
2 Tbsp barbecue sauce,
1 Tbsp soy sauce,
2 tsp worcestershire sauce,
1 Tbsp gravy powder,
Salt & Pepper, to taste 
METHOD: - 
Gently brown sausages in a frypan. Allow to cool a little, then cut into chunks with a sharp knife.
In a slow cooker or pot, add carrots, potatoes, corn, peas, tomatoes, celery, and soup mix. Stir in sausages.
In a small dish, combine the sauces then add to the pot. Add just enough water to cover and mix thoroughly.
Cook in slow cooker on auto or low for 6-8 hours, or simmer on stove top until cooked through, adding extra water if required.
Thicken to taste with gravy mix before serving.

Serve on toasted rolls or chunky toast.