Sausage Pot - Slow Cooker
Over a year ago
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Ingredients
- 3 tbsp Oil
- 1 kg sausages of your choice
- 1-2 large onions. finely chopped
- 3-4 Carrots thinly sliced
- 2 Leeks. sliced
- 4 tbsp flour
- 750 ml beef stock
- 4 tbsp chutney
- 3 tbsp Worcestershire sauce
- salt and freshly ground black pepper
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Method
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1
In a pan, quickly brown the sausages on all sides in the oil. Add the onions carrots & leeks and gently saute until softened, but now browned. Stir in the flour and cook on a low heat until the oil is absorbed. Slowly add the stock and bring to the boil stirring continuously until thickened. Stir in the chutney, worcestershire sauce & seasoning. Transfer all ingredients into the slow cooker and cok for approximately 8 hours.
This is a great recipe, make sure you use top quality sausages.
Yummy, kids loved it.