Preheat oven to 400 F. Heat 2 tbsp of olive oil in a wide pan and cook the sliced Bavarian Original Smokies until they are lightly browned. Transfer to a plate and set aside.
Once the flour has turned slightly brown, gradually pour in the chicken stock and the milk. Stir constantly until the liquid bubbles and thickens. Add the cooked smokies back to the pan with the peas.