For those colder nights, make this classic family favourite in an easy single traybake.
- 1 tablespoon cornflour
- 1 1/2 cups chicken 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.
TIP: 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
RECIPE BY: Publication: Super Food Ideas and Taste.com.au Author: Charlotte Binns-McDonald Image credit: Brett Stevens