• Frylight
  • 2 onions halved & finely sliced
  • 2 celery sticks diced
  • 2 peppers (red, yellow or orange) deseeded & chopped
  • 2 garlic cloves peeled & minced
  • 8 or more low syn, syn free or reduced fat pork sausages *Ones in Iceland are syn free
  • 2 tsp paprika
  • 1 tbsp oregano
  • 400g tin of chopped tomatoes
  • chicken stock cube
  • 1 oxo cube
  • 1 tin of baked beans
  • cm fresh ginger peeled & grated
  • 2 bay leaves
  • tsp balsamic vinegar
  • 100 ml water
  • 1/2 tbsp mustard seeds *optional
  • 1/2 tsp turmeric *anti inflammatory
  • Seasoning *generous amount
  • Fresh coriander to garnish


    • First, sear the sausages in the frying pan until browned.  This is to stop them falling apart in the slow cooker, but if you’re not bothered, you can skip this.
    • Now chuck everything in the slow cooker.
    • Place the lid on top and leave to cook on low for 6-7 hours or high for 3-4 hours.
    • Serve in warm bowls and sprinkle with snipped chives or whatever you fancy.

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