Pork & Cress
Sausage Boil-up
Serves | 4 |
---|---|
Prep | 15 min |
Cook | 8 hrs |

Ingredients

1 tray
Beard Brothers Pork & Cress Sausages

2 handfuls
Roughly chopped Cress

2 large
Potatoes

1 large
Kumara

2
Carrots

1 Litre
Stock

To taste
Salt and Pepper

Optional
Bacon pieces / chunks


Method
- Brown sausages in a heavy-based frypan over medium heat for 2-3 minutes.
- Roughly chop 2-3 handfuls of watercress.
- Wash and cube kumara and potatoes.
Peel and slice carrots. - Half onion, then slice.
- Add all ingredients to slow cooker.
- Slow cook on low for 8 hours.
Optional Dough Boys
(dumplings)
- Add flour, baking powder and salt to a large bowl and mix with a fork.
- Make a well in the centre, add butter to well. Take a cup of liquid from the Boil Up and pour over the butter until it melts.
- With a wooden spoon mix the ingredients together until you start making a dough.
- On a lightly floured clean bench top roll out the dough with your hands.
- Shape dough into golf ball sized balls.
- Place dough boys into slow cooker for the last 30 minutes of cooking.