Some people call it Winter, I call it Slow Cooker Season! My slow cooker gets a thorough workout in the cooler months and this dish is an oldie but a goodie. I love how good it smells almost as much as I love how delicious it tastes. Sausages and spuds are always a winning combo!
12 thick beef sausages
1 tablespoon olive oil
2 brown onions, sliced thinly
2 tablespoons mild curry powder
400g can diced tomatoes
1 cup (250ml) beef stock
1 cup (250ml) water
800g potoatoes, unpeeled, cut into thick wedges
1 cup (120g) frozen peas
- Place sausages in a large saucepan, cover with cold water and bring to the boil. Boil, uncovered for 2 minutes and then drain.
- Heat the oil in the same pan; cook onion stirring until onion softened. Add curry powder; cook, stirring until fragrant. Remove from the heat and stir in tomatoes, stock and water.
- Place the potatoes in the cooker and top with the sausages and onion mixture. Cook covered, on LOW for 8 hours.
- Stir in the peas and cook for 10 minutes more.
Prep and cooking time: 8 hours and 10 minutes