Slow Cooker Sausage and Mash with Chutney

A traditional meal with a twist, the Chutney gives it a hint of sweetness, perfect for cold winter nights.  A family favourite in our house.  I like to serve it with mash and green beans.



  • 1 Tbsp oil
  • 6-8 Sausages
  • 1 large onion
  • 2 TBSP of flour
  • 300 ml of stock (chicken or beef)
  • 2 Tbsp Patak’s Mango Chutney
  • 1 Tbsp Worcestire Sauce
  • Salt and Pepper


  1. Preheat the slow cooker
  2. Heat the oil in a frying pan and brown the sausages on all sides.  Transfer to the slow cooker.
  3. Sauté the onions until soft, approximately 3-5 minutes.  Sprinkle in the flour, mix well to coat the onions for about a minute.
  4. Gradually add the stock, bring to a boil and simmer until it thickens.
  5. Stir in the remaining ingredients (chutney, Worcestershire sauce, salt and pepper) and pour over the sausages.
  6. Cook for 6-8 hours on low.

Author: mediocremum

A slightly older mum of one, who drinks far too much red wine and has an unhealthy obsession with her slow cooker. During the day she's an ICT Trainer, Social Media/Online Marketing consultant and does a bit of public speaking. Full Profile on Google+

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