Saturday November 5, 2016
You will need:
3 onions in thick slices
2 tbsp flour
500ml beef stock
3 tbsp chutney or pickle
1 tbsp Worcestershire sauce
1 tsp black pepper
Set the slow cooker to high
Heat oil in saucepan and brown sausages on all sides then transfer to the slow cooker.
Add onions and cook until soft then stir in the flour and cook for 2 minutes
Make sure you scape all the flour from the pan. Remove from heat and gradually stir in stock - bring to boil and stir until thickened.
Stir in the chutney, Worcestershire sauce and pepper.
Transfer to slow cooker.
Turn slow cooker to low and cook for 7 hours.
Serve with mashed swede topped with black pepper.
To bulk it up a bit and make it even more healthy why not add raw peppers or root vegetables to the dish. Just place under the sausages in slow cooker.