Ingredients
8 thin sausages, browned
1 tablespoon Worcestershire sauce
1 tin cream of mushroom soup
1 tablespoon sweet chilli sauce
2 tablespoons tomato paste
1 onion, diced
2 carrots, diced
1/2 cup frozen peas
1/2 cup frozen corn kernels
2 tablespoons sour cream
1 tablespoon tomato sauce
Directions
Brown sausages in fry pan.
Meanwhile dice onion and carrots and put in slow cooker bowl.
Mix soup, sweet chilli sauce, Worcestershire sauce, tomato paste and tomato sauce in a bowl.
Cut cooked sausages up into small pieces and put in with onions and carrots.
Pour over soup and sauce mixture making sure to give a good stir.
Cook on High 3 hours or low for 6
Add peas, corn and sour cream in the last 45-30 minutes giving a good stir to combine.
Serve with mashed potatoes or pasta.
