The best slow cookers offer a consistent temperature through many hours of cooking. The warm setting must keep your food warm without letting it continue to cook. You’ll want a capacity that can accommodate your family’s needs, a removable inner pot that is easy to clean, and durable construction that will allow many long years of use.

Some slow cookers have programmable features that might be of interest. If you’d like a more in-depth look at these appliances, continue reading here

And now on with the recipe …
Ingredients

Serves 4-6
4 pork sausages
4 pork shoulder steaks (approx. 500g) cut in half
1 medium onion chopped
3 large leeks, white part only chopped
For the dressing
2tbsp olive oil
2tbsps plain flour
1tbsp grain mustard
1tsp cumin seeds
300ml cider

Method

1. Turn the slow cooker on. Heat a large frying pan with 1 tbsp of the oil. Brown the sausages and pork steaks on all sides and remove.
2. Add the remaining oil and onions and sauté for 5 minutes. Sprinkle in the flour and sauté another minute. Add the mustard, cumin, some seasoning and the cider. Stir well and pour into the slow cooker along with the meat.
3. Cook for 4 hours on high heat or 8 hours on low heat. During the last 30 minutes of cooking, add the leeks and place on top of the meat. Ensure meat is thoroughly cooked through with no pink showing.

Serve as a stew or with mash potato or the lower carb mash swede and fresh chopped flat leaf parsley.

Nutrition Per Serving
Carbohydrate 11.2g Protein 22.6g Fibre 3.1g Fat 15g Salt 0.8g

Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

Recipe from original idea here

Some other slow cooker recipes

Chicken Casserole recipe here

Vegetarian Stew recipe here

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