This is a great meal when you use additive/preservative-free sausages. You can buy them in bulk, making this meal very cost effective. This is a guaranteed meal to satisfy the kids. Our main go-to meal is slow cooked curried sausages – which is one of the most popular recipes on our website, but this one is also great.

Related recipes: vegetable stock paste, curry powder

 

February 20, 2018
  • 10m
  • 6h
  • 6h 10m
  • 1

Ingredients

  • 12 sausage (more if you like)
  • 2 celery stalks
  • 2 carrot
  • 1 c mixed frozen peas and corn
  • 1 brown onion
  • 400 g tinned tomatoes
  • 30 g worcestershire sauce
  • 1 tbsp. curry powder
  • 1 tbsp. vegetable stock paste
  • 3 tbsp. beef bone broth powder (optional)
  • 50 g plain flour
  • 250 g water

Instructions

Thermal Cooking Method

  1. Cook sausages in a frying pan until cooked through.
  2. While they are cooking, slice up the celery and carrots and place these, along with peas and corn, in the slow-cooker.
  3. To make the sauce, cut onion in half and add with tomatoes to the mixing jug. Blitz for 5 seconds/speed 5. Scrape down the sides.
  4. Add worcestershire sauce, curry powder, vegetable stock paste, beef bone broth powder, flour and water and mix for 3 seconds/speed 4. Pour this into the slow-cooker.
  5. Add the sausages and leave on low for 4-6 hours.

Traditional Cooking Method

  1. Cook sausages in a frying pan until cooked through.
  2. While they are cooking, slice up the celery and carrots and place these, along with peas and corn, in the slow-cooker.
  3. To make the sauce finely dice the onion and tomatoes then add the worcestershire sauce, curry powder, vegetable stock paste, beef bone broth powder, flour and water and mix well. Pour this into the slow-cooker.
  4. Add the sausages and leave on low for 4-6 hours.
  • 8-10