18
Sausage Pot
Method:
1
In a Frying Pan, sear the sausages in batch in the oil.
Remove and set aside.
2
Add the onions, carrots and leeks and gently saute
until softened, but not browned.
3
Stir in the flour and cook on a low heat until the oil is
absorbed.
4
Slowly add the stock and bring to the boil, then stir in
the chutney, Worcestershire sauce and seasoning.
7
Transfer the Cooking Pot into the Base Unit, cover with
the Glass Lid.
8
Cook for approximately 4-6 hours on the High setting,
6-8 hours on Medium or 8-10 hours on Low.
Any excess fat can be removed from the surface of the
finished dish with kitchen paper if necessary.
Ingredients:
3.5L 6.5L
•
2 tbsp 1 tbsp Oil
•
750g 1.5kg Good quality sausages
•
1 3 Large onion, finely
chopped
•
3 5 Carrots, thinly sliced
•
2 3 Leeks, sliced
•
3 tbsp 5 tbsp Flour
•
400ml 1.5L Beef stock
•
3 tbsp 6 tbsp Chutney
•
2 tbsp 5 tbsp Worcestershire sauce
•
pinch Salt and pepper
Method:
1
Butter the sides of the Cooking Pot
2
Add all the ingredients and stir well.
3
Transfer the Cooking Pot into the Base Unit, cover with
the Glass Lid.
4
Cook for approximately 3-4 hours on the Medium set-
ting.
Ingredients:
3.5L 6.5L
•
25g 60g Butter
•
100g 250g Pudding rice
•
100g 250g Sugar
•
1L 2L Milk
•
pinch 1tsp Nutmeg
Rice Pudding
Manual Recipes - Desserts
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