Читать книгу Slow Cooking: Easy Slow Cooker Recipes - Katie Bishop - Страница 32

PREPARATION TIME: 10 MINUTES

COOKING TIME: 6–8 HOURS

SERVES 4

Perfect for brunch, this recipe is quick and easy to prepare and looks after itself overnight while you are sleeping. If you’re cooking for a larger number just increase the ingredients accordingly.

2 tbsp olive oil

8 thick sausages, such as pork and herb

3 red onions, peeled and sliced

2 beef tomatoes, thickly sliced

1 fresh rosemary sprig

1 fresh thyme sprig

Sea salt and freshly ground black pepper

Warm half of the olive oil in a frying pan over a high heat. When hot, add the sausages and cook for 5–10 minutes or until well browned.

Place the onions in the slow cooker dish, then drizzle with the remaining oil and toss well to combine. Arrange the tomatoes in a single layer over the onions, then add the herbs and plenty of salt and pepper. Top with the sausages.

Cover with the lid and cook on low overnight or for up to 8 hours. Using a slotted spoon, place the sausages on serving plates, then remove the herbs and discard. Spoon the vegetables onto the plates and serve immediately with plenty of fresh bread to mop up the juices and maybe a fried egg or two.

WHAT ABOUT…

if you want to use the oven? Simply place all of the ingredients into a large roasting tin. Bake, uncovered, in an oven preheated to 180°C (350°F), Gas mark 4 for 60–90 minutes or until browned and caramelised. Turn the sausages occasionally during cooking.