Another slow cooker recipe.
Is it showing just how often that I actually use my slow cooker? The food rarely looks pretty on the plate, unless it is a curry, risotto or a piece of meat for carving, but hotpot style food just never looks right although it tastes fantastic.
Saturdays are manic here with football matches and club sessions, so making a proper meal on a Saturday is a rare occurrence. I had a pack of sausages in the fridge with a bag of potatoes in the cupboard and that makes for a perfect slow cooker meal.
Ingredients
12 Sausages
2 Onions
2 Tablespoons Caramelised Onions
500 Mixed Veg (I ran out of fresh, so the standby frozen had to do)
1 kg Baby Potatoes (any potatoes would do for this)
1 x Beef Stock Pot or 2 Stock Cubes
Pinch Salt
Method
As usual, my slow cooking is just all thrown in. I wanted to give the sausages the taste and aroma of the onions so I took the frying pan out and first let the chopped onions cook for a few minutes on low heat.
Turn up the heat a little and fry the onions until they are mixed in with the caramelised ones.
Add the sausages to the pot.
Lightly cook sausages in the pan with the onions.
Then put the sausages and onions into the slow cooker, along with the vegetables and fill with enough boiling water to cover the ingredients. Add the stock pot or stock cubes and salt.
Place the sliced potatoes on the top of the ingredients in the slow cooker. Don’t put any more water in the pot.
Put on the lid and cook for 8 hours on low setting, or 4 hours on high setting. Thicken before serving with cornflour and hey presto.
I really, really wish I could get slow cooked pots of food to look prettier on the plate for photographing, but I don’t seem to be able to. My sausages crumbled when my mother in her eagerness to help, had decided to take off the lid when I was out, and give the mix a good old brisk stir.
There was enough food in the pot to feed 6 of us.
That was a meal on a budget and a half.