Monday, 10 April 2017

Slow cooked sausage casserole




Serves 3

6 good quality sausages
1 400ml tin chopped tomatoes
500 ml chicken stock
1 onion
1 red onion
2 carrots
4 large mushrooms
2 handfuls of butternut squash cubed
Splash of Worcestershire sauce
1 tsp fennel seeds
1 tsp thyme
Big grind of Salt and pepper

1. Peel and chop the onions and carrots and add to the slow cooker
2. Stir in the chopped tomatoes, stock, Worcestershire sauce, thyme and fennel seeds
3. Add the sausages and mushrooms and stir well
4. Cook on low for 6-7 hours or medium 4-5 hours
5. Just before serving add salt and pepper taste

✔️Top tip: for extra veggies, add frozen veg of your choice 30 mins before serving.  Serve with plain boiled rice or for extra flavour add cloves, turmeric and cardamom pods to the rice whilst cooking. 

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