Let’s be honest, no matter what way you spin it, the sausage is far from glamorous fodder for your plate. Essential on trips to Bunnings and to survive hangovers and extended family commitments (aka bbq’s with Great uncle John, the snotty kid’s birthdays etc etc) but it’s not what we rush to eat. I’d like us to enjoy a retraction. Together. Put those said sausages into a slow cooker with some other tasty bits and bobs (yes red wine I am looking at you, darling) and what you get is one big bowl of warm goodness that makes you feel like you have your feet on the ground. Slow cooker is cooking speak for “too busy, don’t have time or might just be lazy.” This number also says “Eat this. You’re welcome.” Don’t worry. I’m fluent.”
Get involved. You won’t regret it.
Sausage, Sweet Potato and Bean Slow Cooker Feast with Carrot and Kale Salad
1 tsp olive oil
5 excellent quality beef sausages, thickly sliced
1 onion, peeled, chopped
1 small sweet potato, peeled, chopped
1 carrot, peeled, roughly chopped
1 x 400g can of mixed beans, thoroughly rinsed
2 bay leaves
2 sprigs rosemary
2 heaped tsp sweet smoked paprika
Half a cup cup red wine
Half a cup cup chicken stock
2 tbsp tomato passata
Salt and pepper to season
Turn your slow cooking to sear and add the oil. When hot add the sausages, onion sweet potato and carrot and cook, turning often until lightly caramelised and fragrant. You may need to do this in batches depending on the size of your cooker.
Add the remaining ingredients, turn the cooker to low and cook, stirring on the odd occasion for four hours or until everything is thoroughly cooked and the liquid has reduced to a sauce like consistency.
Combine the shredded carrot, kale and sesame seeds in a bowl.
To serve, spoon out the sausage mixture into bowls. Top with some of the kale salad and a healthy dollop of yoghurt. Scatter over extra sesame seeds and serve.