Posts Tagged ‘sausages’

Tonight is one of my favourites sausages which I always love. There are so many different types for sausages so choose which you like for this recipe.

 I am using wild garlic and black pepper sausages. These I bought the other day from our local farm shop. These I am going to cook with green lentils, chopped rosemary and red wine.

I am using dried lentils which because of their long cooking time are ideal for a thermal cooker where they can be left to slowly soften.


  • 3 tbsp olive oil
  • 10 to 12 of sausages of your choice
  • 1 onion, chopped
  • 2 garlic cloves, thinly sliced
  • 1 tbsp rosemary, chopped
  • 2 x 400g tins tomatoes. chopped
  • 16 juniper berries
  • ½ tsp grated nutmeg
  • 2 bay leaves
  • 1 dried chilli, crushed
  • 185 ml red wine
  • 20 ml water
  • 2 x 410g  tins of green lentils
  • Salt and pepper


  1. Heat the oil in the inner pot.
  2. Add the sausages in batches and cook over a medium heat until they are browned on all sides.
  3. Remove the sausages and keep warm.
  4. Add the onion and garlic and cook until the onion is softened.
  5. Stir in the rosemary and tomatoes and cook  for 5 minutes until the juice is thickened.
  6. Add the juniper berries, nutmeg, bay leaves, chilli, wine and water.
  7. Bring to the boil and then add the sausages and lentils.
  8. Stir and bring back to the boil.
  9. Put the lid on and turn down the heat and simmer for 2 to 3 minutes.
  10. Put the inner pot into the insulated outer container and shut the lid.
  11. Thermal cook without power for a minimum of 2 hours.
  12. Serve with crusty bread.

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A cold day in The New Forest

After a chilly walk with Merlin (our cocker spaniel) this afternoon in the New Forest I was looking for a nice meal to warm us up.

This recipe has been on my list of meals to try for some time and today seemed to be the right day.

It originally was published in Delicious Magazine and I have adapted it to work with a thermal cooker.  If I had been more organised I would have prepared it before our walk and it would have been thermal cooking while we are out. 

It is very easy to make and ideally should be served with mashed potatoes and cabbage.


  • 2 tbsp vegetable oil
  • 16 good-quality pork and herb sausages
  • 2 large onions, sliced
  • 2 celery sticks, chopped
  • 12 rashers smoked streaky bacon, chopped
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 330ml bottle Guinness
  • 300ml beef stock, hot
  • 250g chestnut mushrooms, halved
  • 1 tsp salt
  • ½ tsp ground black pepper


  1. Heat the oil in the inner pot over a medium-high heat.
  2. Add the sausages and cook for 6-8 minutes, until browned all over.
  3. Remove and set aside.
  4. Add the onions, celery and bacon to the casserole and cook, stirring, until softened.
  5. Stir in the flour and tomato purée and cook for 1 minute.
  6. Pour in the Guinness, bring to the boil and cook for 2 minutes, until reduced.
  7. Add the stock, bring back to the boil, then return the sausages to the casserole with the mushrooms.
  8. Simmer with the lid on for 5 minutes, stirring occasionally, and season with the salt and pepper.
  9. Transfer to the outer insulated container and shut the lid.
  10. Leave to cook for a minimum of 2 hours.
  11. Serve with mashed potatoes and your chosen vegetables.
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