Knocked this up yesterday, just whacked everything into the Slow Cooker.
It has not been taken from a Recipe but from years of cooking I dare say it wont be far off one in a book somewhere.
12 Richmond Sausages (Were on offer, do not judge)
1 Onion finely sliced
200g mushrooms - these were from Aldi in water, part of their oriental selection
4 small Sweet Potatoes, diced
1 bottle/carton passata
1 tin chick peas
Couple of tablespoons mustard powder
The plan was to quickly brown off the sausages but I never got time, I also wanted to fry off the onion, again no time.
So I literally layered this all up into the Slow Cooker. I used more Sage than the other dried herbs and I topped the whole thing off with water to make sure it was all covered.
I left if for about 2 hours on high, 4 hours on low.
Served it up with some buttered crusty bread last night and it was fantastic.
Enough for lunch today and another bowl each tonight.
To be honest I liked how the sausages were really soft so next time I would repeat the above. But I would add more sage and some black pepper, possibly a bit of salt or a stock cube and a squeeze of tomato purée.
Chick peas... I don't mind them, I always use them to add something to Chilli's/Curries etc.. but they never soften ! The sweet potato was falling apart but the chick peas stood their ground. They could withstand the end of the world I reckon.