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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, my sausage & leek in beer. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

My Sausage & Leek in Beer is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. My Sausage & Leek in Beer is something which I’ve loved my entire life.

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

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

Here in Arizona that's easy, but in the midwest that can be difficult. The trick is heating the tortillas in a hot skillet prior to rolling into the burro. We like Herdez Salsa which is available is. As I said previously, my first sausage stuffer was a disaster and frankly should be considered no more than a child's toy.

Steps 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 second purchase was horizontal barrel stuffer which I found to be robust, reliable and perfectly adequate for home use. 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. Dozens of the best sausage recipes for the best sausage you've ever tasted.

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