My initiation to pork sausages was at the age of twenty-one. I had to fly to the other side of the planet to be initiated as an official pork sausage lover. It's hard to find a pork sausage to equal that of the gorgeous varieties they have in the UK and I do miss them so but this takes me back to my pork sausage nirvana - a cold day and a pork sausage stew.
Simple and tasty, whether you're familiar with the pork sausage or not, I urge you to try them! Fantastic with steamed cabbage and mashed potato!
(note the pictures show I doubled the recipe as I treated my sister and her family who also miss the UK with these during their recent visit!)
8 thick pork sausages
1 large onion, sliced thinly
1 large carrot, thinly sliced
1/2 cup brandy
1 tb cornflour
2 tb tomato sauce
1 tsp Worcestershire sauce
2 cups water
Prick your sausages and lay them in your lightly greased slow cooker
Mix in the onion and carrot
In a jug or bowl, add cornflour and gradually add tomato sauce and Worcestershire sauce until becomes a paste add the brandy, then the water and pour over the sausages and onion/carrot.
Put lid on and turn onto auto/high for 3 hours. Add a little more water at this point if it's a bit dry - stir and turn down to low for 1 hour.
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