Ingredients

  • 1 pack  pork sausages.
  • 1 large can baked beans.
  • 2 cans chopped tomatoes.
  • 1 medium white onion.
  • 2 leeks.
  • 1 chicken stock cube
  • 4 medium carrots, chopped.
  • 2 x 5ml spoon paprika
  • 300ml of boiling water.

Method

Preheat your slow cooker. At this point you can either add everything to the slow cooker uncooked, but you may decide to brown your sausages first. Doing this leaves them looking nicer, but more importantly it allows some of the fat to drain off. When cooking a meal like this, that can be an important consideration, as otherwise the casserole may be left overly greasy.

While the sausages are browning, dissolve the Oxo cube in the boiling water, and peel and chop the carrots, leeks and onions. Add the carrots, sausages and onion to the slow cooker, with the cans of tomatoes, paprika and the stock. Top with the can of baked beans and then the leeks (I add these last as they don’t require as much cooking). We prefer to have the sausages chopped into chunks before they go into the casserole, but this is personal preference.

Cook on low for 6-8 hours.

Herb Dumplings

Ingredients

  • 100g self raising flour
  • 50g light vegetable suet or margarine
  • 1tsp dried mixed herbs
  • pinch salt
  • ground black pepper
  • 75ml milk

Method

Make the dumplings by sieving the flour into a bowl, stir in the suet or rub in the margarine. Add the herbs, salt and pepper and mix to a smooth, elastic dough with the milk. Divide the mixture into 10-12 small pieces and roll into small balls.

Transfer to an ovenproof dish place dumplings on top, cover and cook for 20 minutes. If you prefer brown crispy dumplings don’t put the lid on to cook in the oven.

Nutritional Information