My Sausage & Leek in Beer
My Sausage & Leek in Beer

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, my sausage & leek in beer. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

My Sausage Buddy food truck located in Charlotte NC. We will work with you to. create a menu that fits your taste, budget and style My family, friends and I love this recipe. I have been asked to bring it multiple times and it doesn't seem like New Year's Eve without them.

My Sausage & Leek in Beer is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. My Sausage & Leek in Beer is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook my sausage & leek in beer using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make My Sausage & Leek in Beer:
  1. Get 2 heaped tsps Cornflour to thicken
  2. Get 400 mls Beer
  3. Prepare 1 tsp Butter
  4. Take 10 thick Sausages
  5. Make ready 1 cup frozen or fresh leek
  6. Prepare 2 garlic cloves crushed
  7. Get 1/2 large onion chopped
  8. Prepare 1/2 tsp smoked paprika
  9. Prepare 1/2 tsp Sea salt
  10. Take 2/2 tsp black pepper
  11. Prepare 3 Beef stock cubes
  12. Take 1 veg stock cube
  13. Make ready 1/4 pint Water

Turkey sausage, sweet butternut squash, earthy mushrooms, shallots, and spinach come together to make a big bowl of delicious comfort. The colors stay intact, and the sausage is perfect for sopping up with some crusty French bread. In another skillet scrample eggs lightly, before completely done, add to sausage/salsa mixture, set aside. Heat flour tortillas in a large skillet over high heat, turning twice, heating till tortilla is nice and soft.

Instructions to make My Sausage & Leek in Beer:
  1. Melt the butter and add the garlic and fry for one minute
  2. Grill to colour the sausage or dry fry just so the skin is coloured
  3. Add the onions to the slow cooker and the pepper,salt,paprika
  4. Crumble in the beef stock cube and the veg stock cube and stir then add the water and stir.
  5. Close the lid and cook on low for 6 - 8 hours. After that time add the cornflour to a little water so it's a paste then add to the slow cooker and leave cooking low without the lid for 30 minutes
  6. Serve with nice buttery mashed potato and peas.or other veg of your choice

My husband is a avid hunter and we make this sausage every year. We add pork to the venison because the venison has such a low fat content. For the pork we get really fatty looking roast ground at our grocery store. As I said previously, my first sausage stuffer was a disaster and frankly should be considered no more than a child's toy. My second purchase was horizontal barrel stuffer which I found to be robust, reliable and perfectly adequate for home use.

So that is going to wrap it up with this special food my sausage & leek in beer recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!