Brown the sausages on all sides over high heat in a dry pan.
6 sausages
Chop the vegetables (2 red onions, half a yellow pepper, half a large sweet potato) and place them in the slow cooker pot.
2 red onions, 1 yellow pepper, 0.5 of large sweet potato
Add the tomato puree (1 tbsp), can of tinned tomatoes, stock (250 ml / 1 cup boiling water and a beef stockpot), herbs (1 tsp rosemary. 2 tsp dried oregano), and mix gently.
400 g tin chopped tomatoes, 1 tbsp tomato purée, 250 ml boiling water, 1 rich beef stockpot, 1 tsp dried rosemary, 2 tsp dried oregano
Place the browned sausage on top of the vegetabes and tomato mixture, then put on the lid and cook on high for 4-5 hours or on low for 7-8 hours.
An hour before serving, check if the sauce is thick enough. If not, make a paste using 1 tbsp cornflour and a little water, then stir the paste into the pot and let it cook for the last hour, to thicken.
Cornflour to thicken if needed
Serve with mash or pasta for a warming autumn and winter dish, with green vegetables on the side.