Ingredients:
2 tsp olive oil
1½ lbs pork breakfast sausages
1 large leek (white and light green parts), sliced
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can butter beans, drained
¼ cup Worcestershire sauce
2 tsp dried thyme
2 tsp sweet paprika
1 tsp mustard powder
2 cups chopped butternut squash
2 large potatoes, peeled and cubed
1 cup chicken stock
salt and black pepper to taste
chopped scallions for garnish
Directions:
Heat oil in a pan; brown sausages and transfer to slow cooker.
Add leek to the pan and cook until soft, about 6 minutes; add garlic and cook for 1 minute; transfer to slow cooker.
Add crushed tomatoes, butter beans, Worcestershire sauce, thyme, paprika, mustard powder, squash, potatoes, and stock to the slow cooker.
Season with salt and pepper and stir well.
Cover and cook on LOW for 8 hours or on HIGH for 5 hours.
Cut sausages into pieces, stir gently, and garnish with scallions before serving.
Prep Time: 30 min
Cook Time: 8 hrs (on LOW)
Total Time: 8 hrs 30 min
Servings: 6
Kcal: 550 per serving