This Slow Cooker Sausage Casserole recipe is perfect for those busy days when you just want to ‘chuck it in and leave it to cook all day.’ With just 20 minutes of prep (just a bit of chopping and mixing), it’s easy enough to throw together in the morning before heading out to work or a day out with the family!
INGREDIENTS:
2 red onions, finely diced
1 celery stick, finely diced
1-2 tbsp rapeseed or sunflower oil
4 carrots, cut into thick pieces
8 sausages, each cut in half
1 sweet potato, peeled and cut into chunks
400g tinned tomatoes
1 tbsp tomato purée or tomato and veg purée
1 fresh thyme sprig
1 fresh rosemary sprig
1 beef stock cube or stock pot
Optional
-
- 400g tinned kidney beans
- 400g tinned cannellini beans
- 50ml red wine
- Instructions: How to Slow Cook Sausage Casserole
1. Gently fry the onion and celery in oil over low heat until softened, about 5 minutes. Transfer them to the slow cooker. Lightly fry the carrots and add them too.
2. In the same pan, brown the sausages on all sides until nicely coloured. Place them in the slow cooker along with sweet potato chunks and chopped tomatoes.
3. In the same frying pan, add the tomato purée and 250ml of boiling water. Stir well to collect all the flavours from the pan, then pour the mixture into the slow cooker. Add the herbs, stock cube, and some pepper. Avoid adding salt until the dish is cooked, as the stock can be salty. Cook on high for 4 hours or on low for 8 hours.
4. Serve immediately or let cool and freeze for later use.
Slow Cooked Sausage Stew FAQs
How can I thicken up sausage casserole in a slow cooker?
To thicken a sausage casserole in a slow cooker, mix a tablespoon of cornflour with cold water and stir it in during the last 30 minutes of cooking. Alternatively, leave the lid off for the last 30 minutes to reduce liquid, or stir in some mashed potatoes.
Why should I brown off the sausages before slow cooking?
Browning sausages before slow cooking is important for releasing the full flavours and adding a rich, caramelised crust. This step not only makes stew taste better, but also helps retain the sausages’ moisture, ensuring they remain juicy and tender rather than turning out bland or too soft.Add Image
What flavour sausages make the best casserole?
We could be biased here, but our Cumberland, Lincolnshire, Pork, Pork & Leek, Smokey Bacon and Gluten Free sausages make the perfect slow cooker casserole! Add Image
Is slow cooking better than putting it in the oven?
A slow cooker gently blends the flavours in a sausage casserole, resulting in tender sausages and a rich sauce – they’re also great for hands-off cooking. Alternatively, baking in the oven can give a crispy, caramelised finish, so it comes down to a preference for tenderness or crispness.Add Image
Will the veg be cooked through and not crunchy?
Unlike other recipes, the vegetables in our slow-cooked sausage casserole will be cooked through and tender, not crunchy! The slow cooking process allows the vegetables to soften as they absorb the flavours from the sausages and sauce.
