Was tidying out my kitchen cupboards yesterday and found my slow cooker gathering dust. Whipped it out, gave it a wipe and made this sausage casserole because it was grey and cold outside and I had a busy day ahead. Proved to be as comforting to eat as it looks. Inexpensive and filling – why not give it a try?
SLOW COOKER SAUSAGE CASSEROLE
6
servingsJust chuck everything in your slow cooker and let the magic happen. Freezable. No slow-cooker? Follow the method to brown the sausages and veg, then put in a 2ltr casserole dish, cover and bake at gas 6, 200 ̊C, fan
180 ̊C for 2 hrs.
Ingredients
2 tbsp olive oil
454g pack 50% less fat Cumberland sausages
2 red onions, cut into wedges
2 celery sticks, trimmed and sliced
1 garlic clove, sliced
150g mushrooms, quartered
150g pack Tendersweet carrots
1 leek, trimmed and sliced
½ tsp crushed chillies
2 x 400g tins butter beans, drained and rinsed
400g tin chopped tomatoes
300ml red wine
1 chicken stock cube, made up to 800ml
10g fresh rosemary, leaves only
4 tbsp cornflour, mixed with 5 tbsp water
green beans and crusty bread, to serve (optional)
Directions
- Heat the oil in a heavy-based frying pan over a medium-high heat and fry the sausages for 6-7 mins, turning frequently, until golden. Transfer to a 2.5ltr or bigger slow-cooker using a slotted spoon.
- Add the onions, celery, garlic and mushrooms to the pan and cook in the remaining oil for 4-5 mins over a medium-high heat, stirring occasionally, until beginning to soften. Transfer to the slow-cooker with the carrots and leek.
- Mix the remaining ingredients together in a bowl, then add to the slow-cooker and season well. Cook on high for 3 hrs or until thick and bubbling.
- Spoon into bowls and serve with green beans and crusty bread to mop up the juices, if you like.
More tried and tasted recipes can be found here