Ingredients
1 pkt mushroom soup
½ tsp SIDS CRAZY SALT
¼ cup medium cooking sherry
½ cup pork stock
1 tbsp rice bran oil
1 rasher bacon, chopped
1 large onion, chopped
150 g Portabello mushrooms
thyme, to taste
600 g pork sausages
Directions
Spray the bowl with oil.
Sprinkle the mushroom soup mix and SIDS CRAZY SALT in the base of the cooker. Add sherry and stock then whisk to mix, with no lumps.
Heat the oil in a large pan and brown the bacon. Add onion and sauté to nearly brown. Roughly chop mushrooms and stir them in. Cover pan and cook, stirring occasionally, until mushrooms wilt. Pour into the crockpot and stir gently.
In the unwashed frypan, brown the sausages on all sides, pricking them as they brown. Place sausages on top of the mixture in the crockpot.
Cook for 7-8 hours on LOW or 3-4 hours on HIGH.
Remove the sausages so you can stir the sauce.
Serve sausages topped with the sauce and a side dish of creamy mashed potatoes.
