RECIPE: Sausage, Liver and Bacon in the Slow Cooker

Time: 30 mins

Servings: For 2 adults

Ingredients:

Fresh lamb's liver- enough for 2

4 x fresh Cumberland sausages

4 x rashers of unsmoked back bacon

Gravy granules or flour

1 pint of stock

Olive or vegetable oil

Flour

Black pepper

Method:

Grill the sausages until they are starting to brown.

Slice up the bacon into quarters.

Fry the bacon and then drain off the oil well.

Put a handful of flour and lots of ground black pepper in a dish and stir.

Rinse the liver.

Lightly coat the liver both sides in the flour and pepper mix, shaking off any excess flour.

Use the same pan but with fresh oil and fry the liver on both sides until golden. Use only the smallest amount of oil you can - keep adding little bits if it gets soaked up by the flour.

Add the bacon, liver and sausages into a slow cooker bowl - INCLUDING the fried flour bits that have come off the liver.

Add the stock and gravy granules or flour until just below your preferred consistency.

Heat on low for 2-3 hours.

Once ready to serve, add a few more granules or flour to thicken if desired.

Serve with buttery mashed potato and green beans.

***Don't add salt as the bacon provides enough.***