Slow Cooker Sausage Casserole with Chorizo and Beans
This Slow Cooker Sausage Casserole recipe is packed with flavour. With crispy chorizo and sweet peppers it's a delicious midweek dinner. Shhh don't tell anyone about the secret shortcut!
Ingredients
- 8 Sausages
- 100 g Chorizo Cut into large chunks.
- 1 Large Onion See Note 1.
- 3 Cloves Garlic See Note 1.
- 3 Sticks Celery
- 400 g Tinned chopped tomatoes
- 2 Cans Baked beans (2 x 415g tins)
- 2 tbsp Tomato puree
- 2 tsp Cumin
- 2 tsp Sweet Smoked Paprika See Note 2.
- 1 Beef stock cube
- 1 Red pepper See Note 3.
- 1 Yellow pepper See Note 3.
Instructions
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Pan fry the sausages and chorizo 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.)
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Add all of the other ingredients into the slow cooker, give it a good stir and put on the lid.
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Cook on HIGH for 6 hours or LOW for 8 hours.
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Stir everything well and serve.
Recipe Notes
Note 1 - Onions and garlic
I use pre prepared frozen, chopped here. An onion weighs about 150g, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g (3 teaspoons).
Note 2 - Sweet Smoked Paprika
Be sure to use SWEET Smoked, not HOT. The outcome will be very different if you mix them up!
Note 3 - Red and Yellow eppers
I hate overcooked bell peppers, but you have 3 options here for adding the peppers:
- Add them with all of the other ingredients before cooking, if you don't mind them very soft, no probs!
- Add them to the slow cooker about an hour before the stew is due to be cooked, they will be just nicely soft - BUT this isn't always possible if you're not at home right?
- Here's what I do sometimes: When the stew is ready, I pop the chopped peppers into a covered bowl and microwave them for 4 minutes before adding to the stew before serving (you could also quickly fry them if you don't have a microwave).
Your choice!