11
Method:
1Brown batches of the sausages in the oil in a pan over
medium heat, remove and set aside.
2Add the vegetables and sauté for a couple of minutes.
3T
ransfer the vegetables to the Cooking Pot, stir in the
remaining ingredients and then add the sausages. Stir
gently.
4Place the Cooking Pot into the Base Unit and cover
with the Glass Lid.
5Cook for 4-5 hours on the High setting, 5-7 on the
Medium or 9-10 hours on Low.
6Any excess fat may be removed from the surface of the
Cooking Pot after cooking.
Note:
Use good quality sausages made with a high
percentage of meat.
Ingredients:
3.5L 6.5L
•1 tbsp 1 tbsp Sunflower oil
•750g 1.5kg Good quality pork
sausages
•200g 450g Onions, peeled and
chopped
•200g 400g Carrots, peeled and
sliced
•250g 500g Leeks, washed and
sliced
•3 tbsp 6 tbsp Red onion chutney
•1½ tbsp 3 tbsp Plain flour
•2½ tbsp 5 tbsp Worcestershire sauce
•800ml 1.3L Hot beef stock
•To taste To taste Salt and pepper
Sausage Pot
Method:
1Brown batches of the meat free sausages in the oil in a
pan over medium heat, remove and set aside.
2Add the vegetables and sauté for a couple of minutes.
3Transfer the vegetables to the Cooking Pot, stir in the
remaining ingredients and then add the sausages. Stir
gently.
4Place the Cooking Pot into the Base Unit and cover
with the Glass Lid.
5Cook for 4 hours on the High setting.
Note:
Use good quality meat free sausages made with a high
percentage (around 70%) textured soya. For best
results cook on the High setting for 4 hours.
Ingredients:
3.5L 6.5L
•1 tbsp 2 tbsp Sunflower oil
•540g 1080g Good quality meat free
sausages
•200g 400g Onions, peeled and
chopped
•280g 360g Carrots, peeled and
sliced
•250g 500g Leeks, washed and
sliced
•3 tbsp 6 tbsp Red onion chutney
•1½ tbsp 3 tbsp Plain flour
•2 tbsp 4 tbsp Henderson’s Relish
•800ml 1.5L Hot vegetable stock
•To taste To taste Salt and pepper
Vegan Sausage Pot
