Slow Cooker Winter Sausage Meatballs & Cream
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8โ10 reduced-fat pork sausages
- 4 garlic cloves, crushed
- 3 tbsp Dijon mustard
- 1 tsp dried thyme
- 100ml double cream
- 2 handfuls of baby spinach leaves
Method
- Squeeze the sausage meat from the skins, then use wet hands to form it into 20 or so small meatballs.
- Heat 1 tablespoon of oil in a frying pan, season the meatballs with salt and pepper and cook over a high heat for 1 minute to seal, turning regularly. This ensures they will stick together when cooked in the slow cooker.
- Add the meatballs to the slow cooker with the garlic, mustard, thyme and 200ml of boiling water or chicken stock and let it do its thing on high for 3โ4 hours or low for 7โ8 hours.
- Once cooked, stir in the cream and the spinach to wilt. If the sauce looks thin, add 1 tablespoon of cornflour mixed with a little water to thicken it. Serve and enjoy!