1 tablespoon cornflour
1 1/2 cups Massel Chicken Style Liquid Stock
1 tablespoon curry powder
2 garlic cloves, crushed
1kg thick lamb sausages (see notes)
2 carrots, halved lengthways, thinly sliced diagonally
4 eschalots, cut into quarters (see notes)
1/2 cup frozen peas
Chopped fresh flat-leaf parsley leaves, to serve
Crusty bread, to serve
- Preheat oven to 200C/180C fan-forced.
- Place cornflour in a jug. Gradually add 1/4 cup stock, stirring until smooth. Add curry powder, garlic, and remaining stock. Stir until combined.
- Arrange sausages, carrot, and eschalot, in a single layer, on a large baking tray with sides. Pour over stock mixture. Turn sausages to coat.
- Bake for 35 minutes or until sausages are golden. Sprinkle with peas. Bake for a further 10 minutes or until sausages are cooked. Sprinkle with parsley. Serve with bread.
You could use beef, pork or chicken sausages instead of lamb sausages.
You could use 1 small brown onion, cut into thin wedges, instead of eschalots