When creating your casserole, remember it's cooking not baking so it's not a precise science; add or take away ingredients that you do or don't like, even alter the proportions to suit your taste if you want.
500ml Boiling water
1 Knorr Chicken stock pot
1 HEAPED tbs (20ml) Plain flour
1 HEAPED tbs (20ml) Tomato puree
1 HEAPED tbs (20ml) Maille wholegrain mustard
2tsp mixed herbs
1 can 400g chopped tomatoes
1 pack Cumberland sausages
1 medium swede, diced.
3 medium carrots, diced
1 large onion, chopped
2 medium parsnips, diced
1 red pepper, diced
This is the perfect recipe to make in your slow cooker so you can come home to the amazing smell of your hearty, warming dinner.
1. Make your stock using the Knorr Stock pot with the boiling water.
2. In the crock pot of your slow cooker, put your flour, tomato puree, mustard, herbs, chopped tomatoes and the stock then mix thoroughly.
3. Add the chopped vegetables and stir through.
4. Cut each sausage into 3 and add them to the crock pot (I don't bother to brown mine as it's a slow cooked recipe). You MAY need to add some more water at this stage. You want it to submerge the majority of your veg but not all.
5. Place the lid on and cook on medium for 6-8 hours. The fantastic thing about a slow cooker is that it's difficult to over-cook your food and you certainly don't have to watch it cook either.
6. If you want to thicken your casserole up a bit more, remove the lid and turn the dial up to high for the final 30 minutes.
7. Serve with boiled potatoes, mashed with some Flora Buttery and some lovely steamed Savoy cabbage.
500ml Boiling water
1 HEAPED tbs (20ml) Plain flour
1 HEAPED tbs (20ml) Tomato puree
1 HEAPED tbs (20ml) Maille wholegrain mustard
2tsp mixed herbs
1 can 400g chopped tomatoes
1 pack Cumberland sausages
1 medium swede, diced.
3 medium carrots, diced
1 large onion, chopped
2 medium parsnips, diced
1 red pepper, diced
This is the perfect recipe to make in your slow cooker so you can come home to the amazing smell of your hearty, warming dinner.
1. Make your stock using the Knorr Stock pot with the boiling water.
2. In the crock pot of your slow cooker, put your flour, tomato puree, mustard, herbs, chopped tomatoes and the stock then mix thoroughly.
3. Add the chopped vegetables and stir through.
4. Cut each sausage into 3 and add them to the crock pot (I don't bother to brown mine as it's a slow cooked recipe). You MAY need to add some more water at this stage. You want it to submerge the majority of your veg but not all.
5. Place the lid on and cook on medium for 6-8 hours. The fantastic thing about a slow cooker is that it's difficult to over-cook your food and you certainly don't have to watch it cook either.
6. If you want to thicken your casserole up a bit more, remove the lid and turn the dial up to high for the final 30 minutes.
7. Serve with boiled potatoes, mashed with some Flora Buttery and some lovely steamed Savoy cabbage.
Now you've seen just how EASY it is to make your own casserole sauce, why not have a go for yourself the.Come back and tell me how you got on.
Rosie
x
Thank you to the Unilever Kitchen for sending me the hamper containing items I've used to make this recipe.
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Thanks for visiting my site. If you cook any of my recipes yourself, then please remember to come back and let me know what you thought.
Thanks,
Rosie
x