Slow Cooker Honey Mustard Sausage and Leek Casserole
A family-friendly casserole with sausages, leeks and carrots, in a tasty honey mustard sauce, ideal for Spring
- 2 small onions diced
- 3 medium carrots diced
- 2 large leeks sliced
- 250 ml boiling water
- 1 chicken stockpot I used Knorr
- 6 low-fat sausages I used Porky Lights
- 4-5 tsp mustard with honey I used Maille
- salt and pepper to taste
- 1 tsp dried thyme
- 100 g fine green beans chopped in half
- 2 tbsp lighter creme fraiche
- fresh thyme leaves stripped from the stems
Place the onions, carrots, leeks in the slow cooker pot.
Melt the chicken stockpot in the boiling water and pour it into the pot.
Brown your sausages in a dry frying pan so they are no longer pink on the outside.
Put the sausages on top of the vegetables, then spread the mustard over the sausages.
Add salt and pepper to your taste, then sprinkle over the dried thyme.
Cook on high for 5 hours (or on low for 8 hours).
One hour from the end, add in the green beans.
When ready to serve, stir in the creme fraiche and sprinkle over some fresh thyme leaves.
Calories: 286kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 145mg | Potassium: 479mg | Fiber: 5g | Sugar: 9g | Vitamin A: 11460IU | Vitamin C: 20.2mg | Calcium: 103mg | Iron: 2.4mg