These are very easy
to make but devilled sausages seem to work particularly well in a slow cooker
as the flavours infuse beautifully.
The onion and apple rings also tend to hold their shape better using
this method of cooking.
Ingredients
2 onions
3
cloves of crushed, finely chopped garlic
Add 2 cups (approximately) of canned tomatoes (or tomato soup or similar).
2 cups of beef stock
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp balsamic vinegar
1 Tbsp cornflour
1 Tbsp tomato relish or paste
Add 2 cups (approximately) of canned tomatoes (or tomato soup or similar).
2 cups of beef stock
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp balsamic vinegar
1 Tbsp cornflour
1 Tbsp tomato relish or paste
1
tsp of mixed dried herbs or fresh, finely diced chives
1 tsp onion or garlic salt
1 tsp mustard or curry powder
black pepper as desired
1 tsp onion or garlic salt
1 tsp mustard or curry powder
black pepper as desired
9
– 10 pork or beef sausages
3
– 4 apples – preferably Granny Smith
Method
Saute
the garlic for a few minutes.
Peel
and slice the onions in thin slices. Partially
cook them either in a pan or the microwave.
Combine
the onions and garlic in the slow cooker pan with all the other ingredients
except the sausages and apples to make a sauce.
Once
this is mixed add the sausages and ensure they are all well coated in the
liquid.
Turn
slow cooker on high and cook for 3 hours, then stir the mixture and ensure
there is adequate liquid in the pan.
Also
at the 3 hour point peel, core and slice the apples and layer them on top of
the sausage and sauce mixture.
Cook
for another 3 hours.
Optional:
Add some sour cream or Greek yoghurt at the end. Stir through the mixture according to your preference,
Serve with mashed potatoes and vegetables.
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