September 30, 2014
2 hrs 5 mins
12 raw sausages
1 tin tomato soup
1 packet French onion soup
1 tablespoon Worcestershire sauce
1 ½ teaspoons smoked paprika
½ teaspoon crushed salt flakes
1 teaspoon intense roasted garlic puree (1.5-2 teaspoons crushed garlic)
1Put all ingredients in slow cooker and mix thoroughly.
3Cook on high for 1.5 hours then remove sausages and slice into bite sized pieces.
5Return sliced sausages to slow cooker, mix, and cook for a further 30 minutes on high.
Submitted by Christy Roth
April 29, 2018
I boiled my sausages and diced them beforehand. I actually made it up as a dump bag a few weeks ago and cooked it tonight. Was a big hit with everyone only down fall was there wasn’t more to go round. Will double recipe next time. Served on rice.
August 2, 2016
I cooked 4 sausages in a medium sized slow cooker, halved the sauce quantity and added a small amount of water for the last 30 minutes as the sauce was quite thick at that stage. Very tasty.
February 27, 2016
I added 100g cream cheese to see if it would go well being a creamier sauce and about 1/4 cup of water and the verdict was
“One of the best dishes you’ve cooked”
A really lovely dish 🙂
January 8, 2016
Deserves 5 stars!
Lovely flavour. The family enjoyed this dish. 9/10. Was a little salty so reduced the salt. Thanks for a great recipe.
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