I bought these sausages back in January from Cowmans Famous Sausage shop in Clitheroe, but had stashed them in the freezer. They were the Burns Night Special, a pork sausage containing haggis. Cowmans have the most incredible selection of sausages and is well worth a visit.
I wanted a sausage casserole which would complement the flavours of the meat, and so avoided the tomato – peppers – beans combination which I would normally use. Instead, I used leeks, carrots and beef stock and served it with mashed swede on the side. Slow cooking really suited the leeks and onions, which became really sweet, and, perhaps because I didn’t use too much stock, the sauce was tasty and not too thin. I think I’m getting to grips with the slow cooker.
- 6 pork sausages
- 1 onion, thinly sliced
- 2 carrots, in chunks
- 2 leeks, thinly sliced
- 500ml beef stock
- 1 tbsp Dijon mustard
- Brown the sausages all over in a frying pan. Transfer to the slow cooker.
- In the same frying pan, soften the onion. Transfer to the slow cooker.
- Add the carrots, stock and mustard. Cook for 6-8 hours.
- Approximately 4 hours before serving, add the leeks and stir the casserole.
- Serve with mashed swede.