Ingredients
Units
Scale
- 3 medium onions (finely sliced)
- 2 carrots (cut into 2cm chunks)
- 2 garlic cloves (crushed)
- 1 apple (peeled and finely sliced)
- 1 kg thick beef sausages
- 4 tbsp tomato paste
- 1 cup tomato passata (or 1 tin tomatoes)
- 2 tbsp Worcestershire sauce
- 1 tbsp sugar
- 1 heaped tbsp seeded mustard
- 1 tbsp tamari
- 1 tspn smoked paprika
- 1 tspn dried thyme
- TO SERVE
- 3 handfuls baby spinach
- Mashed potato
Instructions
- If you have time, fry off your onions and garlic in a pan until they’ve developed some great colour. Follow with the sausages.
- Meanwhile, get chopping the carrots and apple and pop that in the slow cooker with all the sauces and spices.
- Stir the onion mixture through the sauce items in the slow cooker and then pop the sausages on top. Give them a gentle stir and pop the lid on to cook on low for 6-8 hours or high for 4. If you’re home, take the lid off for the last hour of cooking; you’ll get a delicious colour on your snags, and it’ll thicken the sauce.
- When the sausages are cooked, you can cut them into 1/4’s, or leave them whole. Stir the greens through and add everything back to the cooker.
- I like to serve mine with mash and any extra veg I have on hand. Frozen peas and broccoli are always a winner.
Notes
- I keep my sausages whole as I am often trying to have my slow cooker cook for as along as it can so I can get to work. But if you want to speed things up, chop the sausages into 1/4’s and they’ll only take 2-hours on high to cook through.
- Prep Time: 5 minutes
- Cook Time: 6 hours
