Ingredients

1 tablespoon sunflower oil
12 herby chipolata sausages, about 400 g (13 oz) in total
1 onion, thinly sliced
500 g (1 lb) potatoes, cut into 2.5 cm (1 inch) chunks
375 g (12 oz) tomatoes, roughly chopped
125 g (4 oz) black pudding, skinned and cut into chunks
250 ml (8 fl oz) vegetable stock
2 tablespoons Worcestershire sauce
1 teaspoon English mustard
2-3 thyme sprigs, plus extra to garnish
salt and pepper

Instructions

1.Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the sausages and brown on one side, then turn and add the onion.
2.Fry, turning the sausages and stirring the onions, until the sausages are browned but not cooked.
3.Add the potatoes, tomatoes and black pudding to the slow cooker pot. Lift the sausages and onion from the with a slotted and transfer to the slow pan cooker pan
4.Pour off the excess fat, then add the stock, Worcestershire sauce and mustard. Tear the leaves from the thyme sprigs and add to the pan with some salt and pepper.
5. Bring to the boil and pour over the sausages.
6.Press the potatoes down so that the liquid covers them. Cover with the lid and cook on low for 9-10 hours or overnight. Stir before serving and garnish with extra thyme leaves.
7.FOR A VEGETARIAN BIG BREAKFAST, fry 400 g (13 oz meat-free sausages in the oil with the onion as above.
8.Add the potatoes and tomatoes to the slow cooker pot with 125 g (4 oz) halved button mushrooms instead of the black pudding.
9. Heat the stock with the mustard and thyme and add 1 tablespoon tomato purée instead of the Worcestershire sauce.
10.Season with salt and pepper, then pour the mixture over the sausages in the slow cooker. Cover and cook as above.

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