Peel & finely dice the onion, peel and slice the carrots into 1cm pieces on an angle and peel and mince the garlic.
In the slow cooker bowl (mine is 6 litres) place the sausages, onion and carrots.
In a bowl or jug add the stock, curry powder, tomato paste, minced garlic and salt and pepper and whisk to combine.
Pour this over the sausages and stir to coat
Place the lid on the slow cooker and cook for 3-4 hours on HIGH or 6-8 hours on LOW - check at the first time to see if the sausages and soft and cooked through.
Remove the sausages from the liquid and carefully slice into 4-5 pieces and set aside
Take out 4 tablespoons of the liquid and add to a small bowl, add to this the cornflour and mix until smooth and no lumps remain.
Pour this into the liquid in the slow cooker and whisk to combine.
Add the sausages back into the liquid and now add the peas and stir.
Cook for a further 20 minutes.
Serve over rice, mashed potato or with some lovely fresh bread. Enjoy!
Recipe Notes
Recommended for a 6-litre slow cooker. Any type of sausage (pork, lamb, beef, venison, or chicken) can be used. Pressure cooker instructions are provided as an alternative to the slow cooker method.