For those colder nights, make this classic family favourite in an easy single traybake.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 45 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp cornflour
    •    1kg thick sausages
    •    1/2 cup frozen peas
    •    1 tbsp curry powder
    •    Crusty bread, to serve
    •    2 garlic cloves, crushed
    •    4 eschalots, cut into quarters
    •    1 1/2 cups Massel chicken liquid stock
    •    chopped fresh flat-leaf parsley leaves, to serve
    •    2 carrots, halved lengthways, thinly sliced diagonally

Method

1. Preheat oven to 200C/180C fan-forced.
2. Place cornflour in a jug. Gradually add first 1/4 cup of stock, stirring until smooth. Add curry powder, garlic and remaining stock. Stir until combined.
3. Arrange sausages, carrot and eschalot, in a single layer, on a large baking tray with sides. Pour over stock mixture. Turn sausages to coat.
4. 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.

This great family recipe is thanks to Taste at https://www.taste.com.au/recipes/super-easy-curried-sausage-tray-bake-recipe/jsyyxdof