19
Method:
1
Heat half the oil in a frying pan over a medium heat and add the
onions and carrot.
2
Cook for 5 minutes and then transfer to one side of the Partitioned
Cooking Pot.
3
Heat the remaining oil in the frying pan and cook the sausages for
about 10 minutes, until browned all over.
4
Add the garlic, chilli paste, stock and tomatoes to the frying pan.
5
Bring to a simmer and then add to the slow cooker.
6
Season well with salt and pepper and then stir in the chopped
rosemary and pinto beans.
7
Cover with the Glass Lid and cook for 4 hours on high.
Ingredients:
•
2tbsp Sunflower oil
•
2 Red onions, diced
•
1 Carrot, diced
•
450g Merguez sausages
•
450g Pork sausages
•
2 Garlic cloves, chopped
•
½tsp Chipotle chilli paste
•
200ml Beef stock
•
1 x 400g Can chopped tomatoes
•
1tbsp Chopped rosemary
•
100g Pinto beans, soaked
overnight, or 1 x 420g can of
pinto beans, drained and rinsed
•
Salt and freshly ground black
pepper
•
Sour cream to serve
For the sausage casserole
Method:
1
Layer the potatoes, onions, cheese and pancetta in the Partitioned
Cooking Pot, tucking in the garlic between layers.
2
Season each layer with salt and pepper and then pour the cream
over the top.
3
Sprinkle the surface with the breadcrumbs and dabs of butter.
4
Cover with the Glass Lid and cook for 4 hours on high.
Ingredients:
•
800g Potatoes, sliced
•
3 Onions, sliced
•
140g Grated Gruyère cheese
•
140g Pancetta, chopped and
fried
•
2 Garlic cloves, left whole
•
100 ml Double cream
•
4tbsp Fresh breadcrumbs
•
50g Butter
•
Salt and freshly ground black
pepper
For the potato bake
Sausage casserole with potato bake
Partition Slow Cooking
Recipes - Main And Side Dish
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