smoky paprika crockpot

Sausages. Mmm. Sausages. 

When I heard there was a new sausage brand in town that boasts a range including gluten free, dairy free and low fat I knew they were for me. The lovely folk at Heck Food sent me a big box of them to try, and needless to say I got stuck in straight away. 

Smoky paprika chicken sausage crockpot.

You will need

Heck smoky paprika chicken sausages*

Tin chopped tomatoes

Red onion

Garlic 

Basil

Dijon mustard

Chicken stock cube

Red peppers

Tin baked beans

Spring onions

Start by slicing your onion and frying in a large saucepan with a few sprays of Fry Light. Add garlic (I use a teaspoon of garlic paste) and fry until the onions are softened. 

The messy bit: de-skin the sausages, halve and roll into balls. Fry in a non-stick pan until browned and sealed. Add to the onion and garlic saucepan and carefully toss around to combine. In the non-stick pan fry the spring onions for a couple of minutes and put to one side. 

Add the chopped tomatoes, a handful of chopped fresh basil, a heaped teaspoon of dijon mustard and crumble over a stock cube. Slice the red peppers thinly and throw in. Simmer for 5 minutes before adding the beans and cook on a low heat for a further 5 minutes, before putting into an oven-proof dish and baking for 20 minutes on around 180c. 

Serve with the spring onions on oven-baked jacket potatoes and a side salad for the perfect autumnal dinner!

Slimming World - syn values

Heck smoky paprika chicken sausages, 0.5 syns (2 sausages)