Slow Cooker Beer Sausages Food
SLOW COOKER KIELBASA SAUSAGE IN BEER AND MUSTARD SAUCE RECIPE
Steps:
- Gather the ingredients.
- Slice sausage into 1-inch rounds; place in a 6-quart, or larger, slow cooker along with a sliced onion.
- Combine the following sauce ingredients-beer, brown sugar, apple cider vinegar, and prepared mustard, and pour over sausage and onions.
- Cover and cook on low for 6 to 8 hours.
- Mix cornstarch with water to make a paste, and stir in before serving to thicken the sauce.
Nutrition Facts : Calories 414 kcal, Carbohydrate 21 g, Cholesterol 106 mg, Fiber 1 g, Protein 21 g, SaturatedFat 9 g, Sodium 1934 mg, Sugar 11 g, Fat 27 g, ServingSize 6 servings, UnsaturatedFat 0 g
SLOW-COOKER SAUSAGE CASSEROLE
You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 11
Steps:
- Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
- Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
- Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.
Nutrition Facts : Calories 449 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium
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- Place the peppers, onion, beer and mustard in a 5-quart or larger slow cooker, then stir to combine. Place the sausages in an even layer over the pepper mixture. Cover and cook on the LOW setting until the peppers are tender and the sausages are cooked through, about 6 hours.
- Using tongs, transfer the sausages to a serving platter. Using a slotted spoon, transfer the peppers and onions out of the liquid and onto the sausages. If serving on buns or rolls, split and toast before filling with sausages and peppers.
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