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
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
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.