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This Slow Cooker Sausage Casserole recipe is packed with flavour. With a rich tomato and bean sauce with added veggies, it’s a hearty, delicious and satisfying midweek dinner.
Hello autumn! And welcome back bonfires and woolly sweaters and casseroles my old friends.
You know I love a slow cooker recipe, but we can get stuck in a rut with the kinds of meat we’re using (if you’re indeed a meat-eater).
SO I needed to try and make a sausage casserole in the slow cooker!
Mainly because sausages are such a big hit with the whole family, are versatile, inexpensive and ideal for keeping in the freezer.
This Slow Cooker Sausage Casserole is SO GOOD on all counts.
Wholesome beans and a thick, rich tomato sauce. Totally satisfying, hearty and delicious. I hope you love it as much as we do!
Why you’ll love this Slow Cooker Sausage Casserole recipe
⭐️ Packed with rich flavour
⭐️ Includes lots of hidden veg
⭐️ Super easy and hardly any prep
How we came up with this recipe
A version of a Slow Cooker Sausage Casserole has been here on the site since 2021.
The original version included fried chorizo, which I love, but this year I really wanted to update the recipe slightly to make it more affordable. (Of course, you could still add chorizo pieces if you wanted.)
So, this recipe uses sausages and vegetables, along with cannellini beans for added nutrients, making a complete meal.
If you’d like a non-slow cooker version, you could try my tasty Sausage Casserole with Cider and Bacon, which cooks in the oven instead.
What to serve with Sausage & Bean Casserole
- Baked potatoes
- Rice
- Potato wedges
- Cous cous – Love this as it’s super speedy.
- Add sliced chillis or chilli sauce
- Mashed potatoes
- Homemade chips
Slow Cooker Sausage Casserole Ingredients
- Sunflower oil
- Sausages – Leave them whole or chop up if you like
- Red onion – I sometimes use pre-chopped frozen onions for speed, but you can use fresh too
- Garlic – Same as above
- Tinned chopped tomatoes
- Cannellini beans – Tinned
- Tomato puree
- Cumin
- Sweet smoked paprika – Be careful not to use HOT smoked paprika. The outcome will be very different!
- Beef stock cube
- Carrots
- Sea salt and freshly ground black pepper
How to make Slow Cooker Sausage Casserole
1. Pan fry the sausages until browned. (If your slow cooker pan is the type that can be used on the hob too, you can do this in the pan.)
2. Add all of the other ingredients into the slow cooker, give it a good stir and put on the lid. Cook as per the recipe below.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving.
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.
Top tips
Sausages
I like to use sausages with a high meat content (97% if you can get it) without too many other flavourings as there’s already a lot in the sauce. If you use smaller sausages like chipolata sausages, just reduce the cooking time slightly.
More sausage recipes
Seeing as they’re always popular and great value for money, why not also try out my foolproof Toad in the Hole recipe, my Creamy Sausage Pasta one-pot, my Sticky Sausage Tray Bake or my Cowboy Pie.
FAQs
Sure. Cook at 160C for about an 1 hour or until the sausages is soft and tender.
I love this one (available to buy on Amazon) as it has a pan that you can use on the hob to brown your meats first and then transfer straight into the cooker. It’s very lightweight too.
Yes! It’s an ideal vegetarian option if you swap the pork sausages for veggie ones.
No, you don’t. I like to brown them for colour when serving but it’s not necessary.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Slow Cooker Sausage Casserole {EASY recipe!}
Ingredients
- 2 tsp Sunflower oil, Olive oil is fine too
- 454 g Sausages, Usually 6 or 8 sausages
- 1 Large Red onion, Peeled and chopped. See notes
- 3 Cloves Garlic, Peeled and crushed. See notes
- 800 g Tinned chopped tomatoes, x2 tins
- 400 g Tinned cannellini beans, Drained and rinsed
- 2 tbsp Tomato puree
- 2 tsp Cumin
- 2 tsp Sweet smoked paprika, See notes
- 1 Beef stock cube
- 300 g Carrots, Peeled and chopped
- Sea salt and freshly ground black pepper, To taste
Instructions
- Pan fry the sausages until browned all over. (If your slow cooker pan is the type that can be used on the hob too, you can do this in the pan.)
- Add all of the other ingredients into the slow cooker, give it a good stir and put on the lid.
- Cook on HIGH for 6 hours or LOW for 8 hours.
- Stir everything well and serve. (I like to cut up the sausages using scissors before serving.)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was first published here on October 14, 2021 and fully updated with amended method and new photos on October 27, 2023.
Omg I loved this! Ive been looking for new recipes to try in my slow cooker and came across this and sounded simple enough. Bought cumin just for this and will now use it a lot more. I didn’t add the beans as per the recipe, but used carrots, leeks, spinach, peas, sweet potato and Sweetcorn. Did 12 sausages in this too, as feeding 4 hungry people. Then did cabbage and mash on the side…. I could eat it every night!
Just made for the first time and it was so good! I was worried it was going to taste very of cumin as that was the stronger smell whilst cooking but the flavours all melded together beautifully – tasted delicious with creamy mash. I added some cornflour to thicken. Next time I will use more sausages as we ate them all (family of 4) but there’s still enough ‘sauce’ for another meal for the 2 grown ups!
Loved it! Although add extra sausages if you want to stretch to 4 people 🙂
This was SO delicious, I could’ve eaten the whole pot to myself in one sitting! Was so excited to have the leftovers the following day, will definitely make again!
Ran out of time and so made this in the conventional oven. It’s a great recipe but definitely needs a lot long and higher temperature in the oven – came out with sausages soft, but onions still crunchy after an hour in fam oven at 160.
Put it back in for 30 mins more at 180 and could no longer taste the fluorine’s of the spices.
Boom!
Will def try it again, the proper slow cooker way!!!