Another yummy winter warmer full of goodness and flavour. I really love using my slow cooker all year round but this sausage and butternut tastes the best throughout the colder months.. there's nothing better then coming home to a bowl of this and simply served with some crusty buttered bread!
I prefer to brown my sausages off before placing in the slow cooker as it not only adds flavour but a nice colour on the sausages that can look a little pale if popped straight in. I also like to reduce the cider before hand just just so that the alcohol is nicely cooked out and the flavour is intensified.
Prep time 15mins
Cooking time 4-6hrs
8 pork sausage (The Jolly Hog are my fave)
2tbsp olive oil
100g smoked bacon lardons
350ml cider
1 onion, cut in to wedges
1 red bell pepper, cored and sliced
3 garlic cloves, peeled and crushed
1tbsp paprika
1tbsp dried thyme
1tbsp dried sage
1.5tbsp wholegrain mustard
1/2 tsp salt and pepper
2tbsp tomato puree
350ml chicken or veg stock
Fresh chopped parsley, about 10g
400g (roughly) of butternut squash, peeled and chopped in to big chunks
2tbsp creme fraiche
In a deep saucepan heat 1tbsp of olive oil and brown the sausages all over (in batches if need be) remove and set aside.
In the same saucepan on a medium heat add the remaining olive oil and fry the bacon lardons until nice and coloured, about 5 mins.
Now add the sausages back in with the bacon and then add the cider. Turn the heat up and let the liquid reduce by 1/2.
Carefully transfer the contents of the saucepan in to your slow cooker. I find placing the sausages in first helps to reduce any large splashes.
Now add all of the other ingredients to the slow cooker except the creme fraiche and butternut squash.. also reserve just a little of the parsley to sprinkle on the final dishes.
Place the lid on and cook on high for 2.5hours (or 4hrs if you only have low option)
Once this cooking time has passed add just the butternut squash, pop the lid back on and cook for another 1 to 1.5hours until the squash is nice and tender.
After your cooking time is up leave take the turn the heat off, remove the lid and leave to cool slightly.. we're now going to add the creme fraiche but if we do that while it very hot the creme fraiche will split. Normally I leave it for around 10mins stirring occasionally.
Add the creme fraiche and stir until well combined, now have a taste and adjust the salt and pepper if required. It does normally need a little extra as the creme fraiche neutralises the flavour of the sauce a little bit.
Warm through again gently and then dish up in to bowls, sprinkle over any remaining chopped parsley and serve with some wedges or crusty bread.
