Slow-cooker devilled sausages

During the cooler months of the year, we like to make use of our slow cooker. However, I get a bit tired of the same old recipes (I mean, I could eat slow-cooked corned beef on the regular now I’ve perfected the recipe, but I’m not sure the rest of the clan could)! So I decided to pull out my ‘old faithful’ for a recipe not cooked at any stage in the past five years.

It was nice to make this devilled sausages recipe with the slow cooker. I liked having something bubbling away in the kitchen on a quiet afternoon, and it was also nice to do something with sausages that didn’t require firing up the barbecue.

You could use any type of sausages you like for this recipe. I went with a plain pork variety because I felt that the flavours in the dish didn’t need anything too special from the meat.

I have two tips for this recipe. The first is to turn your slow cooker onto the low setting and allow it to heat up while you’re prepping ingredients. The reason for this is to help with tip number two, which is to cook the sausages for no more than four hours. Anything longer than that, I find, has them falling apart and losing their taste, which is really unappealing! I recommend serving with mashed potatoes and something green, such as beans or broccoli.

Serves 4-6

Ingredients

• 500g sausages
• 1 onion, diced
• 250g sweet potato, chopped
• 2 tsp garlic, crushed
• 2 tsp curry powder
• 400g tin crushed tomatoes
• 1/2 cup barbecue sauce

Method

1. Preheat your slow cooker by turning it onto the low setting while you prep your ingredients.
2. In a frying pan, brown the sausages until they have a lovely golden colour all over.
3. Chop onions and place them in the bottom of the slow cooker.
4. Add sausages and chopped sweet potato on top of onion.
5. In a jug, mix garlic, curry powder, tomatoes and barbecue sauce until combined. Pour over the sausages.
6. Cook on low for 4 hours, stirring at 2 hours.
7. Serve with mashed potatoes and some green beans or broccoli.