Challenge #37: Garlic - Slow-cooked sausage casserole

[miss_s_b]

This recipe serves three, which is why so many of the ingredients are in multiples of three. It's important to leave the cloves of garlic as whole as possible (obvs there's going to be a bit of cracking etc from topping/tailing/peeling) so that you get nice soft lumps of garlic in the casserole. Don't worry that these will be overpowering; once they've stewed in the slow cooker for 8 or more hours they just become soft and delicious.

Equipment

• Slow Cooker and wooden spoon
• Knife and chopping board
• Frying pan and hob

Ingredients:

• 9 sausage links - today I used Cumberland ones.
• at least 1 bulb garlic, depending on the size of the bulb
• 3 carrots
• 3 smallish onions
• 3 sticks celery
• 9 mushrooms
• a tin of tomatoes
• oregano, rosemary, whatever other herbs you think go with this sort of thing
• salt and pepper
• Henderson's Relish

Method

• Put the frying pan on to warm
• Put the sausages in the pan to brown
• While the sausages are browning, chuck the tin of tomatoes in the slow cooker, then peel and add the garlic in whole cloves
• chop and add all your veg, to the chunkiness you prefer (I like it pretty chunky)
• add in the salt, pepper, herbs, etc and give it a bit of a stir. It'll still all be mostly solid at this point, but don't worry about that.
• Once the sausages are browned, put them in the slow cooker and deglaze the pan with the Henderson's relish.
• Turn the slow cooker on to low and leave to cook for a good 8 hours or more, stirring as infrequently as you can stand to
• Serve with jacket potatoes