Sausage and Leek Casserole in the Slow Cooker

Food

Sausage Casserole

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.

Ingredients

  • 6 pork sausages
  • 1 onion, thinly sliced
  • 2 carrots, in chunks
  • 2 leeks, thinly sliced
  • 500ml beef stock
  • 1 tbsp Dijon mustard

Method

  1. Brown the sausages all over in a frying pan. Transfer to the slow cooker.
  2. In the same frying pan, soften the onion. Transfer to the slow cooker.
  3. Add the carrots, stock and mustard. Cook for 6-8 hours.
  4. Approximately 4 hours before serving, add the leeks and stir the casserole.
  5. Serve with mashed swede.

Screen Shot 2013-04-01 at 14.54.49

By Naomi

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