Slow Cooker Cider-Mustard Sausages with Cannellini Beans and Peppers

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Sharp knife
• Wooden spoon

• 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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7. 7

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.