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Sausage Pot
2.5 litres
Oil 2 tbsp
Sausage 750g
Onions, finely chopped 1 large
Carrots, thinly sliced 3
Leek, sliced 2
Flour 3 tbsp
Beef stock 400ml
Chutney 3 tbsp
Worcestershire sauce 2 tbsp
Salt and freshly ground black pepper
Method
In a pan, quickly brown the
sausages on all sides in the oil. Add
the onions, carrots and leeks and
gently saute until softened, but not
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
and seasoning. Transfer all
ingredients to the slow crock pot
and place into the slow cooker
base. Cover with the lid and cook
for approximately 4
1
/2 - 7
1
/2 hours. If
the sausages contain a lot of fat,
any excess can be removed from
the surface of the finished dish with
kitchen paper.
Vegetarian curry
2.5 litres
Cooking oil 3 tbsp
Onions, chopped 2 large
Cloves garlic, crushed
1
Curry powder 3 tsp
Lentils 275g
White stock 200ml
Lemon juice 2 tsp
Salt and freshly ground black pepper
Carrots, diced 3
Apple, peeled, cored and chopped
2
Sultanas 50g
Method
Heat the oil in a pan. Saute the
onion, carrots and garlic lightly. Add
the curry powder. Cook gently for
one minute. Stir in the stock, lemon
juice, salt, pepper and lentils. Bring
to the boil and continue to boil for 3
minutes. Transfer all ingredients to
the crock pot and place into the
slow cooker base. Stir in the apples
and sultanas. Place lid on the slow
cooker. Cook for approximately
4
1
/2 - 7
1
/2 hours. Ensure that the
vegetables are immersed during
cooking.
48790 MUK Rev1 1/5/08 15:55 Page 17