We cooked this meal in our Tesco scss12 3 litre slow cooker and it worked well. A slightly smaller slow cooker would be fine and up to 5 litres would also work well. If your slow cooker is larger than 5 litres then scale the ingredients up by 50% or more. This recipe freezes well (with fresh sausages but not already frozen ones), simply allow them to defrost for a couple of hours before thoroughly reheating.
|8 chunky Cumberland sausages|
|2 medium onions|
|1 sweet pepper (red, green, yellow or orange)|
|2 tablespoons of flour (any type)|
|1 level tablespoon of tomato concentrate|
|2 teaspoons of Muscavado sugar (see Cook's Notes above)|
|1 tablespoon of vegetable oil|
|2 bay leaves|
|450ml / just under ¾ pint of very hot vegetable stock (2 stock cubes)|
This main ingredients for this recipe are sausages so buy the best you can. Other than the onion gravy we have added no herbs, relying entirely on the seasoning in the sausages. We suggest chunky Cumberland sausages for this recipe but any good quality pork sausage will be a good choice. Cumberland sausages tend to be well seasoned which is our key reason for choosing them.
The recipe calls for cutting the sausages into large bite sized chunks but you can leave the sausages whole if you want. Cutting them into chunks tends to release more of their flavour into the onion gravy.
The addition of sugar to the recipe (Muscavado sugar) may seem a bit unusual but it truly adds lots of flavour which is well matched to the spices released by the sausages. If you are a bit wary of the sugar in this recipe then add only half the suggested amount and see how it tastes for you.
We have cooked many sausage based stews and casseroles and it's often the case that, on their own, they taste over-salted. The salt clearly comes from the sausages and to a smaller degree the stock. So take our advice and when you cook mashed potato or rice to go with this delicious meal, add no salt at all. That way the whole meal balances out as far as salt is concerned.
Recipe by David Marks.
Now sprinkle the sugar into the frying pan over the onions and fry for eight to ten more minutes, stirring frequently, until they start to brown. Add the onions to the slow cooker.
Add the contents of the frying pan, sausages and oil, and stir it all well. Cook on a high heat for one hour then turn the heat to low and cook for five to six more hours. Serve with a fresh vegetable and mash for the classic meal.