Today I decided to whip up a quick and easy slow cooker meal using some sausages that were in the fridge and a whole heap of veggies.
What Do You Need:-
One pack of your favorite sausages. I decided to use Johnsonville Brats
Take the Brats and brown them in the pan. If you use the same sausages you don’t need to add any extra oil, they will take care of that for you. Be careful they make smoke and it’s best to reduce the heat once they get going. Set aside and leave to cool so you can chop them up later.
Top Tip: save that oil in the pan after they have browned. You can use it to sauté the onions and mushrooms and get even more sausage flavor into the meal.
While the sausages are cooking you can prepare the vegetables whilst keeping a close on the sausages so that they don’t burn up too much.
Wash and chop the following:-
4 stalks of fresh celery
4 small red potatoes
6 medium white mushrooms
1 medium white onion
Large handful of baby carrots
Large handful of green beans
½ a large apple
Once you have washed and chopped you can start adding the raw vegetables to the slow cooker. Add the celery and carrots first.
Once the sausages are brown remove them from the pan and put them aside until any excess oil has drained off onto a kitchen towel. Keep the sausage oil in the pan and fry the onions until golden brown. Just before the onions are soft and brown add the mushrooms and cook for a few more minutes. It is not important that the mushrooms are cooked completely as they will finish off in the slow cooker.
Remove the onion and mushroom mixture from the pan and add this to the slow cooker. Now add the apple slices, potato and green beans. Garnish with cracked black pepper. Chop the cooked sausage into large chunks and add this on top of all the vegetables.
Two Maggi vegetable stock cubes (or preferred stock cube)
½ cup of hot water
1 tsp of spicy mustard
1 tsp of tomato relish (optional)
Crumble the Maggi vegetable stock cubes into the same pan you cooked the sausages, onions and mushrooms. Add the mustard and tomato relish and keep over a low heat stirring vigorously until the cubes have dissolved fully into the water. Pour mixture slowly over the sausages and vegetables in the slow cooker.
Cook on high for 4 hours.
Once cooked stir well and leave on the warm setting if your model supports the function for 15-20 minutes or until ready to serve.