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Slow Cooker Cider-Mustard Sausages with Cannellini Beans and Peppers | DadTheFoodie

Slow Cooker Cider-Mustard Sausages with Cannellini Beans and Peppers recipe photograph

Instructions

Heat the oil in a large frying pan over a medium-high heat. Brown the sausages for 5–7 minutes, turning regularly, then transfer them to the slow cooker. They do not need to be cooked through at this stage.
Add the onion, peppers, fennel and celery to the same pan. Cook for 4 minutes, stirring, then add the garlic and cook for 1 minute more. Tip the vegetables into the slow cooker.
Pour the cider into the frying pan and scrape up any browned bits. Simmer for 2 minutes, then pour it into the slow cooker along with the chicken stock, Dijon mustard, thyme and bay leaf. Season lightly with salt and pepper.
Cover and cook on low for 5 hours, or until the sausages are cooked through and the vegetables are tender.
Stir in the drained cannellini beans and chopped kale. Cover and cook for a further 30 minutes on low.
Stir the cornflour mixture, add it to the slow cooker and stir carefully. Cover for 10–15 minutes, until the broth has thickened slightly. Remove the bay leaf, scatter over the parsley and check the seasoning before serving.
Serve with crusty bread, mashed potato or boiled potatoes. Make sure the sausages are piping hot throughout before serving.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Sharp knife
Wooden spoon

Swaps and substitutions

Pork sausages → Chicken or vegetarian sausages
Check vegetarian sausages during cooking, as their cooking time can vary by brand.
Cider → Alcohol-free cider or extra chicken stock
Alcohol-free cider gives the closest flavour without alcohol.
Kale → Savoy cabbage or spring greens
Add the substitute at the same stage and cook until tender.
Dijon mustard → Wholegrain mustard
Use the same quantity for a more textured sauce.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep refrigerated for up to 3 days. Freeze in suitable portions for up to 3 months once fully cooled. Defrost: Defrost covered in the fridge overnight. Do not defrost at room temperature. Reheat until piping hot throughout and use within 24 hours of fully defrosting.
Reheating: Defrost thoroughly in the fridge if frozen. Reheat in a saucepan over a medium heat, stirring occasionally, or in the microwave, until piping hot throughout. Add a splash of water or stock if the broth has thickened too much.
Leftover ideas: Remove the sausage skins, slice the meat and use the leftovers as a filling for baked potatoes, or serve them over toast with a fried egg.

Allergen information

Sausages and stock may contain gluten, sulphites or other allergens, so check the labels. Mustard is an allergen. Vegetarian sausages may contain soya, gluten or dairy depending on the brand.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 25 min
Cook time: 360 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

8 British pork sausages
1 tablespoon vegetable oil
1 large brown onion, sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 small fennel bulb, trimmed and thinly sliced
2 celery sticks, sliced
3 cloves garlic, finely chopped
330 ml dry or medium cider
300 ml chicken stock, made with 1 stock cube
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 bay leaf
2 x 400 g tins cannellini beans, drained and rinsed
100 g curly kale, thick stalks removed and leaves chopped
2 teaspoons cornflour mixed with 2 tablespoons cold water
1 tablespoon fresh parsley, chopped
0.5 teaspoon fine salt, or to taste
0.25 teaspoon black pepper, or to taste

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Slow cooker

Tags: Slow cooker, Sausages, Cannellini beans, Cider, Family dinner, One-pot meals, Freezer-friendly

Slow Cooker Cider-Mustard Sausages with Cannellini Beans and Peppers

Name: Slow Cooker Cider-Mustard Sausages with Cannellini Beans and Peppers
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 4 servings
Ingredients: 8 British pork sausages; 1 tablespoon vegetable oil; 1 large brown onion, sliced; 1 red pepper, deseeded and sliced; 1 yellow pepper, deseeded and sliced; 1 small fennel bulb, trimmed and thinly sliced; 2 celery sticks, sliced; 3 cloves garlic, finely chopped; 330 ml dry or medium cider; 300 ml chicken stock, made with 1 stock cube; 2 tablespoons Dijon mustard; 1 teaspoon dried thyme; 1 bay leaf; 2 x 400 g tins cannellini beans, drained and rinsed; 100 g curly kale, thick stalks removed and leaves chopped; 2 teaspoons cornflour mixed with 2 tablespoons cold water; 1 tablespoon fresh parsley, chopped; 0.5 teaspoon fine salt, or to taste; 0.25 teaspoon black pepper, or to taste

Pork sausages simmer slowly with sweet peppers, cannellini beans, fennel and a gentle cider-mustard broth. It is a hearty one-pot family meal that needs only crusty bread or mashed potato on the side.

Prep: 25 min
Cook: 6 hrs
Total: 6 hr 25 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Sharp knife
Wooden spoon

Ingredients

8 British pork sausages
1 tablespoon vegetable oil
1 large brown onion, sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 small fennel bulb, trimmed and thinly sliced
2 celery sticks, sliced
3 cloves garlic, finely chopped
330 ml dry or medium cider
300 ml chicken stock, made with 1 stock cube
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 bay leaf
2 x 400 g tins cannellini beans, drained and rinsed
100 g curly kale, thick stalks removed and leaves chopped
2 teaspoons cornflour mixed with 2 tablespoons cold water
1 tablespoon fresh parsley, chopped
0.5 teaspoon fine salt, or to taste
0.25 teaspoon black pepper, or to taste

Substitutions

Pork sausages → Chicken or vegetarian sausages (Check vegetarian sausages during cooking, as their cooking time can vary by brand.)
Cider → Alcohol-free cider or extra chicken stock (Alcohol-free cider gives the closest flavour without alcohol.)
Kale → Savoy cabbage or spring greens (Add the substitute at the same stage and cook until tender.)
Dijon mustard → Wholegrain mustard (Use the same quantity for a more textured sauce.)

Instructions

Heat the oil in a large frying pan over a medium-high heat. Brown the sausages for 5–7 minutes, turning regularly, then transfer them to the slow cooker. They do not need to be cooked through at this stage.
Add the onion, peppers, fennel and celery to the same pan. Cook for 4 minutes, stirring, then add the garlic and cook for 1 minute more. Tip the vegetables into the slow cooker.
Pour the cider into the frying pan and scrape up any browned bits. Simmer for 2 minutes, then pour it into the slow cooker along with the chicken stock, Dijon mustard, thyme and bay leaf. Season lightly with salt and pepper.
Cover and cook on low for 5 hours, or until the sausages are cooked through and the vegetables are tender.
Stir in the drained cannellini beans and chopped kale. Cover and cook for a further 30 minutes on low.
Stir the cornflour mixture, add it to the slow cooker and stir carefully. Cover for 10–15 minutes, until the broth has thickened slightly. Remove the bay leaf, scatter over the parsley and check the seasoning before serving.
Serve with crusty bread, mashed potato or boiled potatoes. Make sure the sausages are piping hot throughout before serving.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep refrigerated for up to 3 days. Freeze in suitable portions for up to 3 months once fully cooled. Defrost: Defrost covered in the fridge overnight. Do not defrost at room temperature. Reheat until piping hot throughout and use within 24 hours of fully defrosting.

Defrost thoroughly in the fridge if frozen. Reheat in a saucepan over a medium heat, stirring occasionally, or in the microwave, until piping hot throughout. Add a splash of water or stock if the broth has thickened too much.

Remove the sausage skins, slice the meat and use the leftovers as a filling for baked potatoes, or serve them over toast with a fried egg.

Allergen information

Sausages and stock may contain gluten, sulphites or other allergens, so check the labels. Mustard is an allergen. Vegetarian sausages may contain soya, gluten or dairy depending on the brand.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Cider-Mustard Sausages with Cannellini Beans and Peppers

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Cider-Mustard Sausages with Cannellini Beans and Peppers

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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