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18
Sausage Pot
M
ethod:
1 In a Frying Pan, sear the sausages in batch in the oil.
R
emove and set aside.
2 Add the onions, carrots and leeks and gently saute
until softened, but not browned.
3 Stir in the flour and cook on a low heat until the oil is
absorbed.
4 S
lowly add the stock and bring to the boil, then stir in
the chutney, Worcestershire sauce and seasoning.
7 T
ransfer the Cooking Pot into the Base Unit, cover with
the Glass Lid.
8 Cook for approximately 4-6 hours on the High setting,
6
-8 hours on Medium or 8-10 hours on Low.
Any excess fat can be removed from the surface of the
finished dish with kitchen paper if necessary.
Ingredients:
3
.5L 6.5L
• 2 tbsp 1 tbsp Oil
• 7
50g 1.5kg Good quality sausages
• 1
3 Large onion, finely
c
hopped
• 3
5 Carrots, thinly sliced
• 2 3 Leeks, sliced
• 3
tbsp 5 tbsp Flour
• 400ml 1.5L Beef stock
• 3
tbsp 6 tbsp Chutney
• 2
tbsp 5 tbsp Worcestershire sauce
• pinch Salt and pepper
Method:
1 Butter the sides of the Cooking Pot
2 Add all the ingredients and stir well.
3 Transfer the Cooking Pot into the Base Unit, cover with
the Glass Lid.
4 Cook for approximately 3-4 hours on the Medium set-
ting.
Ingredients:
3.5L 6.5L
•
25g 60g Butter
• 100g 250g Pudding rice
• 100g 250g Sugar
• 1L 2L Milk
• pinch 1tsp Nutmeg
Rice Pudding
Manual Recipes - Desserts
SC460009 REV 2.qxp_Layout 1 18/06/2019 10:13 Page 18
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