Cook's essentials 817882, Instruction Manual And Recipe Manual, Page: 17 / 24

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7. Select 2 (High) and leave for up to 4 hours, checking and stirring at intervals to ensure
even cooking. if needed cook for a further 1 – 2 hours on “C” (Low) until the meat is
tender and the sauce thick. Sprinkle over the chopped parsley.
8. Serve with cous cous and plenty of crusty bread and a rocket salad.
Ingredients
8 good quality sausages
1 x 250g/ 8oz can of tomatoes
1 x 250g/ 8oz can of mixed beans and lentils
100ml/4 fl oz of beef stock (oxo cube)
100ml of red wine
1 x small onion cut into rings
1 tsp dried mixed herbs
1 tbs olive oil
Directions
1. Brown the sausages in the Sear Cooking Pot for 3 – 5 mins over a high heat.
2. Temporarily remove the sausages placing them in a suitable dish.
3. Sauté the onion rings in the Sear Cooking Pot with the olive oil until soft on a hob.
4. Tip the sausages back into the Cooking Pot with the onion and add the rest of the
ingredients.
5. Place the glass lid on the slow cooker pan and place in the base unit, plug in and switch
on at the mains.
6. Select 2 (High) and leave for 3 -4 hours, checking and stirring at intervals to ensure
even cooking.
7. When the sausages are cooked through and the sauce is coating the beans it is ready to
serve.
Sausage Stew
Cooking information
Serves: 3
Cook time: 3-4 hours
Control Switch: “D” (High)
Tips:
• Browning the sausages improves the
final appearance of the dish.
• This is excellent served with some
Celeriac mash.
• If the sausages are very large then 6
will suffice.