11
Method:
1
Brown batches of the sausages in the oil in a pan over
medium heat, remove and set aside.
2 Add the vegetables and sauté for a couple of minutes.
3 T
ransfer the vegetables to the Cooking Pot, stir in the
remaining ingredients and then add the sausages. Stir
g
ently.
4 P
lace the Cooking Pot into the Base Unit and cover
w
ith the Glass Lid.
5 C
ook for 4-5 hours on the High setting, 5-7 on the
Medium or 9-10 hours on Low.
6 A
ny 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.
I
ngredients:
3.5L 6.5L
•
1
tbsp 1 tbsp Sunflower oil
• 7
50g 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:
1
Brown batches of the meat free sausages in the oil in a
pan over medium heat, remove and set aside.
2 Add the vegetables and sauté for a couple of minutes.
3 Transfer the vegetables to the Cooking Pot, stir in the
remaining ingredients and then add the sausages. Stir
gently.
4 Place the Cooking Pot into the Base Unit and cover
with the Glass Lid.
5 Cook 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
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