Ingredients
2 tbsp olive or cooking oil
12 pork sausages
2 onions, chopped
2 garlic cloves, crushed
1 tsp smoked paprika
1 x 400g can chopped tomatoes
300ml chicken stock
2 tbsp tomato purée
1 tbsp Worcestershire sauce
1 tbsp brown sugar
2 bay leaves
3 sprigs of fresh thyme (or 1 tsp dried thyme)
1 x 400g can butter beans or mixed beans, drained
2 tbsp cornflour
100ml red or white wine (optional)
Salt and pepper (to taste)
Suitable for: Pressure King Pro 5.7L 12-in-1 Pressure Cooker
The Method
Select the BROWNING function, add the oil and allow to heat. Pierce the skins of the sausages, brown for ~3 minutes, then set aside.
Add the onion, garlic and bay leaves and cook for ~3 minutes until the onion begins to soften.
Stir in the tomato purée, Worcestershire sauce, sugar, tomatoes, wine (if using), stock, herbs, paprika, beans and add the sausages, then press CANCEL.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 17 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid. Remove sausages from liquid and set aside.
Mix the cornflour with 2 tbsp water and stir in to the inner pot. Select the BROWNING function and heat until thickened, then press CANCEL.
Season to taste and serve on a bed of creamy mashed potato or with crusty warm bread.
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