Slow-cooker sausage casserole
- Lulu Grimes
Save recipe
Serves 4
Easy
Prep: 20 mins
Cook: 4 hrs
4 hrs on high or 8 hrs on low
A star rating of 4.6 out of 5.227 ratingsRate
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You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread
Freezable
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 red onions
finely chopped
-
1 celery stick
finely chopped
-
1-2 tbsp rapeseed oil
-
4 carrots
cut into fat pieces
-
12 chipolatas
each halved
-
1 sweet potato
peeled and cut into chunks
-
400g tin tomatoes
-
1 tbsp tomato purée
or tomato and veg purée
-
1 thyme sprig
-
1 rosemary sprig
-
1 beef stock cube
or stock pot
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Nutrition: per serving
- kcal449
- fat28g
- saturates8g
- carbs27g
- sugars18g
- fibre8g
- protein17g
- salt1.9g
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Method
-
step 1
Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
-
step 2
Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
-
step 3
Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.
RECIPE TIPS
SLOW COOKERS
Slow cookers vary in capacity and efficiency – you may want to check casserole timings against the manufacturers’ instructions on yours.
Recipe from Good Food magazine, March 2018
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A star rating of 4.6 out of 5.227 ratings
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