1 tbsp cornflour
1 1/2 cups Massel Chicken Style Liquid Stock
1 tbsp curry powder
2 garlic cloves, crushed
2 carrots
4 eschalots, cut into quarters
1/2 cup frozen peas
Chopped fresh flat-leaf parsley leaves, to serve
Crusty bread, to serve
1
Preheat oven to 200C/180C.
2
In a jug, combine the cornflour with 1/4 cup of chicken stock, stirring until smooth.
3
Add the curry powder, garlic, and the remaining chicken stock, and mix until well combined.
4
Arrange the gourmet sausages , carrot, and eschalot in a single layer on a large baking tray with sides.
5
Pour the stock mixture over the sausages and vegetables, turning the sausages to coat them evenly.
6
Bake for 35 minutes or until the sausages are golden brown.
7
Add the peas, then bake for an additional 10 minutes or until the sausages are fully cooked.
8
Sprinkle with parsley and serve with bread.
Ingredients
1 tbsp cornflour
1 1/2 cups Massel Chicken Style Liquid Stock
1 tbsp curry powder
2 garlic cloves, crushed
2 carrots
4 eschalots, cut into quarters
1/2 cup frozen peas
Chopped fresh flat-leaf parsley leaves, to serve
Crusty bread, to serve