Sausage mushroom slow cooker
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
Ingredients
- 6 sausages
- 500g of chestnut mushrooms
- 3 teaspoons of paprika
- 2 tablespoons of parsley
- Knozz flavour pot
- Reduced salt oxo cube
- 1 red onion
Sauce
- 6 sausages
- 500g of chestnut mushrooms
- 3 teaspoons of paprika
- 2 tablespoons of parsley
- Knozz flavour pot
- Reduced salt oxo cube
- 1 red onion
- 1 garlic clove
- 2 tablespoons of creme fraiche
- 2/3 teaspoons of Cornflower
- 150ml of Apple juice
- Juice of a half squeezed lemon
Method
- STEP 1Put slow cooker on high temperature and put the chopped onions and sausages together into the slow cooker for 15 minutes. I use frozen sausages and onions.
- STEP 2Mix apple juice, creme fraiche and cornflower together and put in with the sausages and onions after the 15 minutes are up.
- STEP 3Put the rest of the ingredients in the pot. Crush the Oxo cube directly into the meal. Squeeze the lemon into it. Chop all the mushrooms and throw them in too. Leave to cook for 3-4 hours. Stir occasionly.
- STEP 4I serve this meal with a sweet jacket potato.
