TBK cooks- Slow cooker sausage casserole

 

There is a great magazine I discovered in Dubai called BBC Good Food- this version I bought in Bahrain and it is called Easy cook. I found hundreds of great recipes in it ( marked with the pink post it's from John Jaworski) . In Dubai they had back copies of the magazine in the reception area at the Arabian Courtyard and IBIS Al Barsha hotels so I flicked through, found recipes I liked, photographed them with my phone then emailed them to a friend to print for me . I now have all the recipes in plastic sleeves in a folder as my recipe books are in a box in storage in Palawan, or in my Babikayan box on the way to Palawan!

One if the recipes I cooked this week was :

   Slow cooker sausage casserole

According to the recipe it serves 4 and takes 4 hrs. on high or 8 hrs. on low in a slow cooker to cook. I do not have a slow cooker so made it in one pot on my cracked induction stove in Nooh Tower in Bahrain , and cooked it in two parts for 2 hors each. The smell was amazing so I had to stop cooking while I was fasting as I was drooling, and I did not have any carrots!

I apologise for the quality of the photo above so I will list the ingredients below:

Ingredients

2 red onions , finely chopped

1 celery stick ,finely chopped

1- 2 tablespoons rapeseed oil ( I used Olive oil)

4 carrots cut into fat slices ( love that phrase- fat slices!) 

12 sausages, each halved ( I used Pork sausages) 

1 sweet potato peeled and cut into chunks

400g tin tomatoes

1 tablespoon tomato puree ( or veg and tomato puree)

1 sprig of Thyme and one sprig of Rosemary

1 beef stock cube or stock pot

 I love these little stock pots from Alosra , a lot less messy than an OXO cube, unless one leaks as you take it home as happened to me!

METHOD

Fry the onion and celery in the oil over a low heat for about 5 minutes until they start to brown and then add to the slow cooker. Do the same with the carrots. In the same frying pan add the sausages and brown them thoroughly, turning often ( they will not get any browner in the casserole so for a colorful dish ensure they are browned in the frying pan) .

Add them to the slow cooker and use the tomato paste and 250 ml water to deglaze  the pan and tip the contents into the casserole with the sweet potato. Now add the fresh Thyme and Rosemary and some ground pepper ( no salt at this stage as the stock can be salty). Then cook for 4 hrs. on a low heat with the lid on stirring occasionally. 

            My fresh Thyme and Rosemary- I miss my big herb garden in Awali!

Once cooked you can serve it or leave it to cool and freeze. I had some for dinner with my friend Rew, kept some in the fridge for the rest of the week and froze some for next week.

I hope you liked the recipe and having cooked everything I need for this week we will be back with more recipes from TBK cooks next week

Until then, Ingat Palagi and kita Kits Palawan!