Where are the glorious crisp cold days of winter? It's been decidedly wet, mild and murky here in Cornwall for way too long and my garden especially is getting very confused.
Wet weather like this calls for lots of comforting slow cooked food and my own slow cooker has been in overdrive these past few weeks producing lots home cooked meals for the family. This Sausage Casserole recipe was a particular hit after a very blustery walk along the coast path on New Years Day. I served it with creamy mashed potato and broccoli.
If you don't like mushrooms just leave them out and add another sliced onion instead.
SLOW COOKER SAUSAGE, MUSHROOM AND RED ONION CASSEROLE
| Serves: 4 | Prep Time: 10 minutes | Cook Time: 8 hours in slow cooker| Total Time: 8 hours |
- 12 Pork Sausages
- 250g Mushrooms, sliced
- 3 Red Onions, sliced
- 1 TBSP Light Brown Sugar
- 2 TBSP Plain Flour
- 1 TBSP Tomato Puree
- 500ml Beef Stock
- 2 Bay Leaves
- Step 1: Brown the sausages in a large frying pan until golden. Lift out the sausages and place in the Slow Cooker.
- Step 2: In the same frying pan as you cooked the sausages, add the mushrooms, onions and sugar and cook for 5 minutes. Then add the flour, tomato puree, bay leaves and stock, bring to boil then pour over sausages.
- Step 3: Cook in a slow cooker for 8 hours on the low setting.
| Author: Beth Sachs | Date: 4th January 2016 |
Slow Cooked Challenge hosted by Farmersgirl Kitchen co-hosted by BakingQueen74