Preheat oven to 200C/180C.
In a jug, combine the cornflour with 1/4 cup of chicken stock, stirring until smooth.
Add the curry powder, garlic, and the remaining chicken stock, and mix until well combined.
Arrange the gourmet sausages , carrot, and eschalot in a single layer on a large baking tray with sides.
Pour the stock mixture over the sausages and vegetables, turning the sausages to coat them evenly.
Bake for 35 minutes or until the sausages are golden brown.
Add the peas, then bake for an additional 10 minutes or until the sausages are fully cooked.
Sprinkle with parsley and serve with bread.
Ingredients
Directions
Preheat oven to 200C/180C.
In a jug, combine the cornflour with 1/4 cup of chicken stock, stirring until smooth.
Add the curry powder, garlic, and the remaining chicken stock, and mix until well combined.
Arrange the gourmet sausages , carrot, and eschalot in a single layer on a large baking tray with sides.
Pour the stock mixture over the sausages and vegetables, turning the sausages to coat them evenly.
Bake for 35 minutes or until the sausages are golden brown.
Add the peas, then bake for an additional 10 minutes or until the sausages are fully cooked.
Sprinkle with parsley and serve with bread.