Sausage and Apple Slow Cooker Hot Pot and a Giveaway!
We’ve been sent a Crock Pot slow cooker to review! Can you imagine the happy dance we did when it arrived? It may have involved whooping and some of those side kicks you see on cartoons and in old films. Not very dignified but definitely justified. AND – we have another one to GIVE AWAY to one lucky reader so you too could be doing the jig!
We’ve been cooking with it for a few weeks now and it is really proving its worth. The ability to fill it with veg, beans/Quorn and seasoning at lunchtime, dash around like a loon all afternoon, deliver kids to various clubs/friends/music lessons and then return to a house smelling of herbs and promising a meal which is ready to serve is, quite frankly, life changing!
We have lots more experimenting to do – we haven’t even approached the world of slow cooker desserts yet – so watch this space! In the meantime here is our recipe for autumnal sausage and apple casserole, cooked in honour of yesterday’s apple day. We made it in the slow cooker and it was divine.
Serves 4 adult appetites and 2 child sized ones
2 medium onions, roughly chopped
1 large tart dessert apple, peeled cored and roughly chopped
500g new potatoes, chopped into bite size chunks
400g carrots, sliced into chunks
2 packs of Quorn Barbecue Sausages
3 cloves of garlic, roughly chopped (or to taste)
1 tsp vecon vegetable stock (or any other good strong vegetable stock)
1 tbsp French’s Smooth and Spicy American mustard (other mustards will do, we usually use a good grain mustard but we have been sent French’s to try and it is very good!)
2 tsps sun-dried tomato pesto
2 tbsps tomato passata
200ml boiling water
1 tsp dried mixed herbs
2 tsps fresh sage, roughly chopped
Turn the crock pot on to heat up while you prep the ingredients. Bung all the veg and fruit into the Crock Pot. Mix together all the ingredients for the stock except the sage and pour over the veg mix. Sizzle your sausages in a frying pan in a little olive oil until browned. Chop into pieces and add to the veg mix. Set to high heat and cook for 6 hours. Go out and do other stuff. Come back, stir in the sage, taste and adjust seasoning if necessary. Serve as steaming bowls of deliciousness.
There are lots of recipes and slow cooker tips on the Crock Pot website, vegetarian recipes are a bit scarce but the American site has more to offer. We’re having a go at rice pudding today as we’ve been told it is ‘to die for’ – but we’re going to fiddle with it a bit and add some more unusual ingredients so watch out for that one soon!
Your Chance to Win!
We are reviewing the 5.7l Crock Pot and we have its 2.4l sibling to give away to one lucky reader.
To be in with a chance to win simply leave a comment below (this is the bit you have to do!)
For a second entry tweet ‘I am entering @fabfoodblog’s Crock Pot Slow Cooker #giveaway’
Competition closes at midnight on Monday 31st October. The winner will be drawn using the online number generator. Open to UK mainland entrants only. There is no cash alternative. Our decision is final.
Edited on 1st November 2011 to announce the winner….drumroll….and the winner is….Liz Burton! Well done Liz DM or email me your address and I will saunter down to the post office and send it on its way! Happy cooking! I’m sorry to everyone else, I wanted to be able to send you all one!