00:05well hello there folks and a very warm welcome back to what's for tea as always it's lovely to
00:11see you and welcome back for this week's archive recipe this one is from about six years ago and
00:18it's a beautiful sausage casserole done in the slow cooker it's perfect with mashed potato or
00:25whatever you want to put with it so let me hand you over to me from about six years ago
00:29and i'll
00:30catch up with you just at the end so you want to get your pan on quite warm with your
00:34oil because
00:35at this stage you're just going to pop your sausages in and brown the sides you're not looking
00:41to cook them you just want to get a good bit of color on there because obviously if you put
00:45them
00:45into the slow cooker raw they're going to come out sort of pale and sippid and not very tasty looking
00:51so this is just purely for how they look it's got nothing it doesn't affect the flavor in any way
00:56this is just what i like to do and it just makes it look a bit nicer so you just
01:01take about five
01:01minutes on a medium heat just turn them maybe two or three times to try and get a bit of
01:06color on the
01:07sides and you'll see i mean obviously they're still raw but because they're going to be in the slow
01:12cooker for about four or five hours then they're going to be thoroughly cooked by the time they come
01:17out anyway so don't worry about that at this stage so just give them a good turn
01:25you're now wanting to go over to your slow cooker guys put it in a medium heat um i've already
01:30put my
01:31chicken stock in there i put that in there about 10 minutes ago i just like it to be nice
01:36and warm
01:37so that when you add your veg in you know i just like it to be hot so just give
01:41it a wee stir round
01:42and start adding in your veg i like to just pop in my onions first followed by the carrots and
01:48then
01:48lastly the mushrooms i like to put the mushrooms in last because i don't like them all crushed in at
01:54the bottom because you find that they just sort of fall apart and break up into wee small pieces
01:59and you can also fry your mushrooms and your onions before you put them into the slow cooker if you
02:05prefer but i just feel you know because they're in there for so long it's really not necessary they're
02:10going to been there for hours so they're going to be nice and soft then the last thing you do
02:14is just
02:14throw your sausages in on top with the oil and everything that's in the pan and give them a good
02:19rough stir in you just want to make sure all your vegetables are coated at this stage
02:29and that's you so all you do now is pop your lid on
02:34oh and i nearly forgot about the rosemary so you'll see me pop back in a wee second to put
02:39that in
02:40like i say just a good pinch probably about half a teaspoon to a teaspoon depending on how
02:46how much you like or you can leave it out all together it's not everybody obviously that likes
02:50rosemary so we're now in 11 a.m guys and i'll probably pop back about four o'clock just to
02:58let you
02:58see sort of where we're up to and i'll be putting out probably about half past five i would say
03:04so i'll
03:05get my tatties on just before five o'clock and they'll be ready around about half past five when
03:11this is going to be ready we're just going to have some mashed tatties with this and i haven't decided
03:17whether i'm going to have any greens yet i may have some cabbage i'm not sure i'll pop back at
03:22four
03:22speak to you soon
03:25hey guys right that's us now at four o'clock and as you can see it's just bubbling away
03:31i've actually turned it down to low now because once it gets going you can then turn it down
03:37it doesn't really take that long to cook but i just like to turn it down and just keep it
03:41going
03:42for as long as i can and like i say these things are wonderful just for being able to put
03:47things in
03:48and just walk away and forget about it so i'm just giving it a wee stir round just to combine
03:53everything and get all the mushrooms and things or things that might have dropped to the bottom
03:58back to the top again
04:03and i'm adding some gravy granules here just to thicken things up i used to use corn flour or bistro
04:11but i stopped using that because i found it was far too salty
04:15so i found now that if i use the gravy granules it thickens it up nicely but it's not too
04:22thick
04:22and it gives it a really nice flavor again it's just the chicken granules i'm using i tend to use
04:27chicken granules when i'm using pork i use beef granules if it's beef obviously
04:34you just pop your lid back on
04:41and that says about five ish now guys and as you can see it's starting to thicken up and what
04:46i like
04:46to do is i just like to go around all the sausages and with my scissors and i just use
04:51these scissors for
04:52food you know for getting the fat off of bacon and that kind of thing i just go around and
04:57sort of cut
04:57them up into three uh three pieces or two pieces depending but usually three pieces
05:04and it just makes it easier to spoon out at the end it makes it more of a casserole
05:09or a stew again just cut them up to your desired size and just give it a wee stirring
05:24so we're nearly there i think i've got about half an hour to go now again another wee stir it
05:30seemed to
05:30stir my life away i just like to make sure things are combining nicely
05:47right guys so that's us done that's six o'clock and my mashed potato is now ready and sitting in
05:54the pan
05:55ready to go out and we're also having broccoli and cauliflower which is also done
06:00so let's get it plated up so that's our mashed potato there these tatties were lovely i actually
06:07used king edwards and they were delicious very buttery always used butter and milk in my mash
06:12anyway but it was and obviously the sausage casserole there with the mushrooms and the carrots
06:18so do let me know what you thought of that one and correction this is from eight years ago not
06:23six
06:23years ago yeah where does the time go but thank you so much for watching if you're still here
06:28and a huge thank you as usual to the supporters of the channel over on my patreon page and of
06:34course
06:34to the channel members here on youtube as well to anyone who's left me a lovely comment thumbs up the
06:41video hyped or shared the video for anyone who's bought me a coffee or left me a super thanks donation
06:48everything that you do is always very much appreciated but not expected in any way and i will catch up
06:55with
06:55you during the week back here on what's for tea so until i see you again mind to take care
07:00of yourselves
07:01you again mind to take care bye now
