Slow Cooked Devilled Sausages

 

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

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

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.

Times will vary according to the type of slow cooker used.

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.