Combine the flour with all the other ingredients up to and including the rosemary, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Divide the dough into 8 portions. To make the snail bodies, shape 4 portions of dough into thin rolls (approx. 30 cm long), wrap the dough around the sausages.
Divide the remaining portions into thirds, shape into thin rolls and make 4 neat braided plaits. To make the snail shells, roll up the plaits and place them on the sausage rolls. Transfer the snails to a grill tray.
Charcoal/gas/electric grill: Cover and grill over/on a medium heat for approx. 20 mins.
Insert the rosemary needles into the snails for tentacles.
Mix the ketchup and curry powder, serve with the sausage snails.