Drag that slow cooker out of the cupboard and put it to work with food writer Claire Thomson’s sausage slow cooker recipe.


  • 2 tbsp olive oil
  • 4 rashers streaky bacon, roughly chopped
  • 300g small round shallots
  • 2 cloves garlic, finely sliced
  • 8 pork sausages
  • 1 tbsp plain flour
  • 200ml red wine
  • 3 bay leaves
  • 1 tsp juniper berries, lightly crushed
  • 2 tbsp blackberry jam or jelly
  • 175g blackberries
  • to serve mashed potato


  • STEP 1

    Heat the slow cooker to high or low, depending on desired cooking time.

  • STEP 2

    Heat the olive oil in a frying pan over a medium-high heat and fry the bacon and whole shallots for 5 minutes until coloured, add the garlic and cook for a minute, then remove to a plate.

  • STEP 3

    Add the sausages and cook for 5 minutes until lightly browned. Add the flour to the pan and stir well, scraping as you do. Return the bacon and shallots to the pan and mix well.

  • STEP 4

    Add the red wine, bay leaves, juniper and 1 tbsp of the blackberry jam or jelly and bring to the boil. Transfer to the slow cooker and cook for 3-4 hours on high or 6-8 hours on low until rich and thick.

  • STEP 5

    Once the sauce has thickened, cook the blackberries in a small pan over a high heat with the remaining blackberry jam and a splash of water until just collapsed. Spoon the cooked blackberries over the sausages and serve with mash.


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