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- 500g thick sausage
- 1 large onion
- 5 potatoes in cubes
- 4 carrots, cut into pieces
- 1 cup frozen peas
- 1 tablespoon of curry powder
- 3 cups Massel * Liquid beef broth
- 2 tablespoons of cornmeal
* Massel is recommended by the best recipes in Australia
Pierce the sausages and place them in a saucepan with enough cold water to cover them, boil and simmer for 10 minutes.
Drain and cool, then remove the skins from the sausages. Cut into small pieces.
Add potatoes, carrots, onion, peas, and sausages to the slow cooker.
Add the broth and curry powder to the slow cooker, cover and simmer for 6 hours.
Add cornmeal to slow cooker 30 minutes before serving, wait 20 minutes for sauce to thicken.
Serve with rice.
- 1 slow cooker
This image was photographed by Greer Worsley for Australia's best recipes.
Slow cooker Pot Sausages