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14
Recipes - Meat
Method:
1 In the Cooking Pot, sear the sausages in batches
on the hob on all sides in the oil.
Remove from the Cooking Pot 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 Slowly add the stock and stir well.
5 Stir in the chutney, Worcestershire sauce and
seasoning.
6 Place the sausages back into the Cooking Pot.
7 Transfer the Cooking Pot into the Base Unit,
cover with the Hinged Glass Lid.
8 Cook for 8-10 hours on the Low setting, 6-8
hours on Medium setting or 4-6 hours on the
High setting.
If the sausages contain a lot of fat, any excess
can be removed from the surface of the finished
dish with kitchen paper.
Ingredients:
3.5L 6.5L
•
1 tbsp 1tbsp Oil
• 750g 1.5kg Good quality sausages
• 1 3 Large onion(s), finely chopped
• 2 5 Carrots, thinly sliced
• 2 3 Leeks, sliced
• 3 tbsp 5 tbsp Plain flour
• 750ml 1.5L Beef stock
• 3 tbsp 6 tbsp Chutney
• 3 tbsp 5 tbsp Worcestershire sauce
• Salt and pepper
Sausage Pot
Method:
1 Remove the packaging from the joint but leave
any collar in place. Rinse under cold running
w
ater.
2 Place the gammon joint into the Cooking Pot
w
ith sufficient boiling water to roughly cover the
joint.
3 Transfer the Cooking Pot to the Base Unit, cover
with the Hinged Glass Lid.
4 Cook for 8-10 hours on the Low setting, 6-8
hours on Medium setting or 4-6 hours on the
High setting.
IMPORTANT: When buying a joint of meat,
ensure it will fit into the Cooking Pot. The joint
must not protrude above the rim. The shape of
the meat is just as important as the weight.
Ingredients:
3.5L 6.5L
•
1
kg 1.8kg (max) Gammon joint
Boiled Ham
SC460020 MUK Rev 1.qxp_Layout 1 27/03/2019 15:30 Page 14
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