Balsamic sausages


December 29, 2014

Balsamic sausages 4 0 5 1
  • Prep: 10 mins
  • Cook: 5 hrs
  • 10 mins

    5 hrs

    5 hrs 10 mins

  • Yields: 4-6


2 cloves garlic, crushed

2 red capsicums, sliced

1 large zucchini, cut into ribbons with a potato peeler

1 large carrot, cut into ribbons with a potato peeler

1 large red onion, cut into wedges, separated into pieces

1/2 bunch of basil

100ml olive oil

40ml balsamic vinegar

500g chipolata sausages

Cracked black pepper


1Slice capsicums. Cut zucchini and carrot into ribbons with a potato peeler. Chop red onion into wedges and separate the layers. Roughly chop the basil. Place into slow cooker and mix with sausages and garlic.

2Mix olive oil and balsamic vinegar together. Pour over vegetables and sausages. Sprinkle some cracked black pepper over the top. Place lid on slow cooker and cook for 5 hours on low.

3Serve with crusty bread to soak up the sauce.

Submitted by Holly Bidwell


1 Review


June 17, 2018

Different but yummy!
Cooked almost to the recipe.
Didn’t have chipolats had long thin snags that I cut in Qtrs.
Something different then the usually curried or devils snags.
Partner loves it went back for 2nds
I have the russel Hobbs 3.5l and it took 5.5 hrs on low.
Might be the Italian coming out in me but eggplant could be a nice Addition next time.

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