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Recipes - Meat
Method:
1 In a pan, quickly sear the sausages on all sides
in the oil.
2 Add the onions, carrots and leeks and gently
saute until softened, but not browned.
3 Stir in the chutney, worcestershire sauce and
seasoning.
4 Add the beef stock and bring to the boil.
5 Transfer to the Cooking Pot and cover with the
Glass Lid.
6 Cook for approximately 8-10 hours on Low or
5-6 hours on High.
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 6.0L
• 1tbsp 2tbsp Oil
• 750g 1.5kg Thick Sausages
• 2 large 3 large Onion, finley chopped
• 3 4 Carrots, thinly sliced
• 2 2 Leeks, sliced
• 400ml 800ml Beef stock
• 3tbsp 4tbsp Chutney
• 2tbsp 3tbsp Worcestershire sauce
• Salt and pepper to taste
Sausage pot
Method:
1 Butter the inside of the Cooking Pot
2 Add all the ingredients and stir well.
4 Cover with the Glass Lid.
5 Cook for approximately 8-10 hours on Low or
4-6 hours on High.
Note: If you like your rice pudding a little thicker,
remove the Glass Lid after cooking, stir the
pudding well and cook for a further 30 minutes.
Ingredients:
3.5L 6.0L
• 40g 60g Butter
• 150g 250g Pudding rice
• 150g 250g Sugar
• 1.5L 2L Milk
• 1tsp 2tsp Nutmeg
Rice pudding
Recipes - Dessert
