Submitted by Christy Roth
Sausage Paprikash
Serving: 6
Ingredients
- 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)
Instructions
- Put all ingredients in slow cooker and mix thoroughly.
- Cook on high for 1.5 hours then remove sausages and slice into bite sized pieces.
- Return sliced sausages to slow cooker, mix, and cook for a further 30 minutes on high.
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Lovely flavour. The family enjoyed this dish. 9/10. Was a little salty so reduced the salt. Thanks for a great recipe.
Deserves 5 stars!
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 🙂
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.
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.
I have never found smoked paprika in the shops here. I know it is available somewhere, just not where I can see it. sigh. (New Brunswick, Canada)