Put 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.
Mix apple juice, creme fraiche and cornflower together and put in with the sausages and onions after the 15 minutes are up.
Put 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.