Absolutely love this dinner and it’s so easy to make. I remember my mum making this, but she used to make sausage, bacon and liver casserole.
I went right off liver when I was pregnant with my eldest son and I never tried it since, so I have no idea whether I like it or not now, and I’m afraid to try.
So, here’s how I make it
- 1lb good sausages
- 1lb bacon rashers
- 1 onion, sliced
- 2 cloves garlic, crushed.
- 1 tin chopped tomatoes
- 2 chicken oxo
- 1 veg oxo
- 1tsp chilli powder
- 2 tspn paprika
- About 600ml water
- Dessert spoon plain flour
- Salt, pepper and mixed herbs to taste
It’s best to brown off the sausages first. It isn’t altogether necessary but it helps them stay together as they cook and my kids tell me they taste better that way. I pop them in a roasting tin into a hot oven for 10 minutes or so while I organise and chop everything.
Put all the ingredients into the slow cooker apart from the sausage and bacon, give it a good stir.
Layer the bacon on top and then add in the browned sausages.
Put the lid on the slow cooker and cook on medium for 4-6 hours.
Serve with mash potatoes and your choice of vegetables. It is also great with pasta or just some crusty bread.