I came up with this when I was about to sit down with Sam Gray's delightful book "Doing it in Wellies", as I knew that once I started, I wouldn't be able to put it down.
In fact the combination of the book and the slow cooker struck us as such a good idea, it is listed as one of the inspiring combinations in the Shropshire Creatives section of our website.
8 sausages, browned in a frying pan or the slow cooker bowl
2 onions, sliced and browned
4 carrots, chopped
1 butternut squash, peeled , de-seeded and chopped in chinks
2 tomatoes choped
1 red pepper, de-seeded and chopped
400g chopped tinned tomatoes
250ml stock
Thyme and marjoram
Buy the very best sausages you can - it really does make a difference and this is just as true of veggie sausages as it of pork sausages.
Place the slow cooker bowl on a medium heat and add a little oil.
Brown the sausages - they do not need to be cooked through, this is just to make the finished dish look even more appetising.
Add all the other ingredients - I picked some fresh thyme and marjoram from the garden, but dried herbs will work as well, just don't overdo it!!
Place on the heater base and cook on LOW for 4 hours or 8 hours on Keep Warm. Serve with buttery mashed potatoes.
Can be adapted as a vegetarian dish using veggie sausages.
© Netherton Foundry Shropshire 2015
No comments:
Post a Comment