Sausages in beer.

It is comforting and enticing to smell my dinner cooking in the slow cooker. And it takes so much pressure off the dinner hour, when the child is just getting out of his bath.

Here is another recipe adapted from Joan Bishop’s New Zealand Crockpot and Slow Cooker Cookbook. I love you, Joan.

Lately, I’m having fun with recipes that call for wine or beer. I feel all chef-y and the sauces are great.

Sausages in Beer
6 sausages (I used venison sausages)
1 onion, finely chopped
1 carrot, finely sliced
2 cloves garlic, crushed
¼ cup tomato paste
1 can beer
1 cup green peas, thawed if frozen

Preheat the cooker for 20 minutes. Don't forget, like I did, or dinner will be a bit late.

Heat a frypan, add some oil and cook the sausages until brown. Remove from pan, let cool, and slice each sausage into four pieces on the diagonal. Put the sausage pieces in the cooker.

Turn down the heat and add the carrot, onion and garlic to the frypan, and sauté for about 5 minutes. Add the tomato paste and beer, mix and bring to a simmer. Pour into the slow cooker, stir, and cover with the lid. Cook for 2 ½ hours.

Thirty minutes before serving, add the peas. Served over mashed potatoes.

And the child ate it. Well, some of it. Don't worry, the alcohol cooks off.