Tuesday, March 23

From The Slow Cooker: Brandy Pork Sausages


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!


Ingredients: 
 (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


Method:
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.  


Serve!
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1 lovely comments:

Kat on March 23, 2010 at 4:53 PM said... [Reply to this amazing comment]

yummo, they sound simple and easy to make, might need to put them on the menu planner when we get back from Hedland after Easter, or maybe I should roadtest them with mum first :)


 

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