This dish is SO simple and a little bit of prep earlier in the day, will let you come home to a fabulous dinner. You could also cook this in the oven, in a casserole dish if you don’t have a slow cooker. However, I highly recommend getting one! I chose this Russell Hobbs one from Amazon because it had great reviews and it hasn’t let me down.
Ingredients
- 2 red onions, chopped
- 1 stick of celery, chopped
- 1-2 tbsp vegetable oil
- 4 carrots, cut into thick slices
- 8 sausages, cut into about 4 pieces each
- 1 tin chopped tomatoes (approx 400g)
- 1 tbsp tomato puree
- 1 sprig rosemary (or 1 tbsp dried rosemary)
- 1 sprig thyme (or 1 tbsp dried thyme)
- 1 beef stock cube or stockpot dissolved in 500ml boiling water
- 1 large sweet potato cut into medium sized chunks
Method
- Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
- Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
- Dissolve the stock cube in the boiling water. Put the purée in the frying pan and add stock, using a spoon or spatula to swirl everything around and scrape the bottom to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.