Cranberry sausages

Submitted by Veronica Chandler

Cranberry sausages

5 from 1 vote
Serving: 4
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes


  • Cranberry sausages
  • 8 thick beef sausages
  • 1 onion, chopped
  • 2 tablespoons rosemary
  • 1 1/2 tablespoons corn flour
  • 3 teaspoons bonox beef
  • 1 cup of water
  • 1/4 cup whole berry cranberry sauce
  • Mashed potato and spinach to serve


  • Step 1 Place sausages into slow cooker with onion bonox, water and rosemary. Cook all day on low.
  • Step 2 Remove sausages from slow cooker. Addcorn flour. Stir for 1 minute. Add cranberry sauce. Return sausages to Slow cooker in gravy. Leave heat on low. Continue cooking until the potato and spinach are cooked.
  • Serve with mashed potato and spinach.

1 thought on “Cranberry sausages”

  1. 5 stars
    One of the reasons I love slow cooking so much, is because it’s adaptable, versatile and you can make something delicious with very few ingredients. This recipe was tasty and popular with the teens. An easy set and forget meal. I did make a few adjustments to suit us;
    I used 2 beef stock cubes instead of bonox.
    I left out the water & cornflour
    I used 1/2 cup of cranberry sauce/jelly and I added a good slurp of each sweet chilli sauce for a little kick, Smokey BBQ sauce and Worcestershire.
    I did not brown the sausages, but I did take them out about an hour before serving, stirred the sauce and returned the sausages to the sauce, making sure they were all coated. I cooked for about 6-7 hrs on low.
    Served with a creamy mash, and steamed broccolini & peas
    This was a great recipe to use up our leftover Christmas cranberry sauce, thanks for sharing your recipe Veronica Chandler.

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