18
Sausage Pot
Method:
1In a Frying Pan, sear the sausages in batch in the oil.
Remove and set aside.
2Add the onions, carrots and leeks and gently saute
until softened, but not browned.
3Stir in the flour and cook on a low heat until the oil is
absorbed.
4Slowly add the stock and bring to the boil, then stir in
the chutney, Worcestershire sauce and seasoning.
7T
ransfer the Cooking Pot into the Base Unit, cover with
the Glass Lid.
8Cook 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
•750g 1.5kg Good quality sausages
•1 3 Large onion, finely
chopped
•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:
1Butter the sides of the Cooking Pot
2Add all the ingredients and stir well.
3Transfer the Cooking Pot into the Base Unit, cover with
the Glass Lid.
4Cook 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
