March 20, 2015
- Prep: 10 mins
- Cook: 6 hrs 30 mins
6 hrs 30 mins
6 hrs 40 mins
- Yields: 4-6 adults
1In a 6.5L pot lightly brown the chopped onion and, after cutting the sausages into three, sear along with the onion.
3Add to all other ingredients, except the cornflour.
5Cook for 6.5-7 hours on low
7One hour before cooked, mix the cornflour with roughly a half pint of the stock taken from pot and add to the ingredients. Stir well and leave for a further 45-60 minutes.
Submitted by Donna Monk
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