Ingredients

The following ingredients have 4 Servings
  • 1 brown onion
  • 3 large flat mushrooms
  • 500 g passata (carton)
  • 1 rich beef stock pot (made up with 100 ml boiling water)
  • 6 venison sausages
  • 400 g borlotti beans (tinned)
  • 1 tsp Italian herb seasoning
  • 0.5 tsp dried sage

Instruction

  • Chop the onion and mushrooms and place them in the slow cooker.
  • Pour in the passata and stock. Mix well to combine the ingredients.
  • Add the borlotti beans.
  • Brown the sausages in a hot pan, without oil, and place them in the slow cooker.
  • Sprinkle on the herbs, and cook on low for 6-8 hours or on high for 3-4 hours.