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Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, my sausage & leek in beer. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
My Sausage & Leek in Beer is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. My Sausage & Leek in Beer is something which I have loved my entire life.
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To begin with this particular recipe, we must first prepare a few components. You can have my sausage & leek in beer using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make My Sausage & Leek in Beer:
- {Make ready 2 of heaped tsps Cornflour to thicken.
- {Take 400 mls of Beer.
- {Get 1 tsp of Butter.
- {Take 10 of thick Sausages.
- {Prepare 1 cup of frozen or fresh leek.
- {Take 2 of garlic cloves crushed.
- {Prepare 1/2 of large onion chopped.
- {Make ready 1/2 tsp of smoked paprika.
- {Take 1/2 tsp of Sea salt.
- {Get 2/2 tsp of black pepper.
- {Make ready 3 of Beef stock cubes.
- {Take 1 of veg stock cube.
- {Take 1/4 pint of Water.
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Steps to make My Sausage & Leek in Beer:
- Melt the butter and add the garlic and fry for one minute.
- Grill to colour the sausage or dry fry just so the skin is coloured.
- Add the onions to the slow cooker and the pepper,salt,paprika.
- Crumble in the beef stock cube and the veg stock cube and stir then add the water and stir..
- Close the lid and cook on low for 6 – 8 hours. After that time add the cornflour to a little water so it's a paste then add to the slow cooker and leave cooking low without the lid for 30 minutes.
- Serve with nice buttery mashed potato and peas.or other veg of your choice.
I busted a mirror and got seven years bad luck, but my lawyer thinks he can get me five. When i cooked my sausage- It was a lil crumbly in texture. Was this because i didnt mix it long enough ? What shoudl the meat look like after mixing ? Pliable sausage meat is ideal for working into meatballs, and thanks to the high fat content they stay nice and juicy during cooking.
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