3 people made this
Chipolata sausages like you have never had them before in a simple slow cooked stew with potato, chickpeas and corn.
12 chipolata sausages
1kg new potatoes, halved
1 large onion, diced
1 (400g) tin chickpeas
150g frozen corn kernels
1 (500g) jar tomato pasta sauce
1 stock cube
1 tablespoon Worcestershire sauce
500ml hot water, or as needed
- Fry the sausages in a frypan until brown then add to slow cooker.
- Add potatoes, onion, chickpeas, corn, pasta sauce, stock cube and Worcestershire sauce to the slow cooker
- Stir all together then add hot water to just cover then stir again.
- Leave to cook on high for at least 2 hours then turn down and leave until you are ready to eat.
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