Sausage Meatball Casserole

INGREDIENTS

• 3 tbsp oil
• 1kg gourmet sausages
• 1 brown onion, diced
• 1 carrot, rough chopped
• 1 stick celery
• 4 cloves of garlic
• 2 tbs tomato paste
• 1 x 400g tinned tomatoes
• 2 cups beef stock
• ½ bunch parsley, chopped
• Salt & pepper to taste
• 3 bay leaves

DIRECTIONS

1. Using your Pressure Express Digital Pressure Cooker, select the SAUTÉ setting, then press the START/CANCEL button to commence cooking process. Preheat removable cooking bowl for 3 minutes and add half the oil, onion cook for 3 minutes, add carrot, celery and sauté for 3 minutes, add garlic. Cook and stir for 5 minutes to soften onion.
2. Squeezed sausages out of their skin and roughly shaped them into small balls. Add them to the Pressure Cooker bowl and stir in tomato paste, tinned tomatoes, stock and bay leaf. Lock lid into place.
3. Press START/CANCEL button to deselect setting and then select the ROAST setting and press timer to 24 minutes; press START/CANCEL button.
4. Allow to cook until the pressure cooking time has counted down. Release the pressure by turning the pressure release valve to the venting position. Carefully remove lid. Add parsley and season with salt & pepper.
5. Serve with green beans or a green side salad.
6. NOTE: If using a slow cooker, heat bowl, then add oil and sauté the onion, carrot, celery and garlic.  Add all remaining ingredients to the slow cooker bowl and place onto the ‘HIGH’ setting and allow to cook for 4 hours, stirring every few hours. From here follow steps 4 onwards.