Spray oil in a large pan and brown sausages on all sides over HIGH heat. Remove from pan and set aside. Add onions to the pan and cook, stirring for 2 minutes or until caramalised. Add 1 cup (250 mL) water and recipe base to the pan stirring well to combine.
Slice sausages into bite sized pieces and return to pan, bring mixture to the boil, then reduce heat and simmer for 15 minutes.
Stir through the peas and cream 5 minutes before serving. Serve with mashed potato and parsley.
Chicken sausages are a perfect substitute for beef or toss your favourite precooked vegetables through the KEEN'S curried sausages for a twist.