ingredients
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
ingredients
- 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.
recipe notes
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
Credits: Taste