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.

 

Slow Cooked Beef, Mushroom and Courgette Casserole

Ingredients
3 brown onions, peeled and finely chopped
6 cloves of garlic, peeled and chopped
3 cups of beef stock
1 kg (2.2 lbs) of stewing steak
4 slices of chopped bacon
3 thinly diced carrots
2 Tbsps Worcestershire sauce
2 Tbsps of soy sauce
2 Tbsps of tomato relish
1 medium can or 2 cups of crushed tomatoes
1 Tbsp of cornflour
1 tsp of dried mixed herbs or finely diced fresh herbs as desired (parsley, chives etc)
1 tsp salt
pepper to taste

4 large courgettes, washed and diced
400 grams or 8 oz of mushrooms approx, cleaned and cut in half

Method

Combine all the above ingredients in the pan of the slow cooker (except the courgettes and mushrooms).  Cook on high for 5 hours. 

Add the courgettes and mushrooms, stir and make sure all the ingredients are just covered in liquid.  Cook for another 3 hours. 

If the liquid is still a little thin after 8 hours combine 3 Tbsps of cornflour with a little cold water and stir into the casserole. Cook for another 15 minutes.

Please note : Cooking times are approximate, depending on the type of slow cooker used. 

Serve with mashed potatoes and enjoy!