1 tablespoon sunflower oil
8 'gourmet' flavoured sausages, such as Sicilian or Toulouse
2 red onions, halved and thinly sliced
2 teaspoons light muscovado sugar
2 tablespoons plain flour
450 ml (4 pint) beef stock
1 tablespoon sun-dried tomato paste or tomato purée
1 bay leaf
salt and pepper
4 large ready-made Yorkshire puddings
steamed carrots
steamed broccoli


1.Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the sausages and fry over a high heat for 5 minutes, turning, until browned on all sides but not cooked through. Drain and transfer to the slow cooker pot.
2.Add the onions to the frying pan and fry over a medium heat for 5 minutes or until softened. Add the sugar and fry, stirring, for 5 more minutes or until the onion slices are caramelized around the edges.
3.Stir in the flour, then gradually mix in the stock. Add the tomato purée, the bay leaf and some salt and pepper and bring to the boil, stiring.
4.Pour over the sausages. Cover with the lid and cook on low for 6-8 hours or until the sausages are tender.
5.Serve spooned into the Yorkshire puddings, reheated according to the pack instructions, accompanied by steamed carrots and broccoli.
6.FOR SAUSAGES WITH BEERY ONION GRAVY, fry 8 large traditional herb sausages instead of the 'gourmet' ones until browned.
7.Drain, then fry 2 aliced white onions until softened, and omit the sugar.
8.Stir in the plain flour, then mix in 150 ml (4 pint) stout or brown ale and reduce the beef stock to 300 ml ( pint).
9.Replace the tomato purée with 1 tablespoon wholegrain mustard and 2 tablespoons Worcestershire sauce. Season and bring to the boil. Cook in the slow cooker for 6-8 hours.

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