14
Recipes - Meat
Method:
1In the Cooking Pot, sear the sausages in batches
on the hob on all sides in the oil.
Remove from the Cooking Pot and set aside.
2Add the onions, carrots and leeks and gently
saute until softened, but not browned.
3Stir in the flour and cook on a low heat until the
oil is absorbed.
4Slowly add the stock and stir well.
5Stir in the chutney, Worcestershire sauce and
seasoning.
6Place the sausages back into the Cooking Pot.
7Transfer the Cooking Pot into the Base Unit,
cover with the Hinged Glass Lid.
8Cook for 8-10 hours on the Low setting, 6-8
hours on Medium setting or 4-6 hours on the
High setting.
If the sausages contain a lot of fat, any excess
can be removed from the surface of the finished
dish with kitchen paper.
Ingredients:
3.5L 6.5L
•1 tbsp 1tbsp Oil
•750g 1.5kg Good quality sausages
•1 3 Large onion(s), finely chopped
•2 5 Carrots, thinly sliced
•2 3 Leeks, sliced
•3 tbsp 5 tbsp Plain flour
•750ml 1.5L Beef stock
•3 tbsp 6 tbsp Chutney
•3 tbsp 5 tbsp Worcestershire sauce
•Salt and pepper
Sausage Pot
Method:
1Remove the packaging from the joint but leave
any collar in place. Rinse under cold running
water.
2Place the gammon joint into the Cooking Pot
with sufficient boiling water to roughly cover the
joint.
3Transfer the Cooking Pot to the Base Unit, cover
with the Hinged Glass Lid.
4Cook for 8-10 hours on the Low setting, 6-8
hours on Medium setting or 4-6 hours on the
High setting.
IMPORTANT: When buying a joint of meat,
ensure it will fit into the Cooking Pot. The joint
must not protrude above the rim. The shape of
the meat is just as important as the weight.
Ingredients:
3.5L 6.5L
•1kg 1.8kg (max) Gammon joint
Boiled Ham
