Slow Cooker Sausage Casserole {EASY recipe!}
With a rich tomato and bean sauce with added veggies, this easy Slow Cooker Sausage Casserole is a hearty midweek dinner.
Prep Time10 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 10 minutes mins
Course: Main Course
Cuisine: Family Food
Servings: 4 People
- 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
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.)
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).
Sweet smoked paprika: Be sure to use SWEET Smoked, not HOT. The outcome will be very different if you mix them up!
If you want to add chorizo: Simply add about 100g to the pan at the same time as you’re frying off your sausages.
Calories: 363kcal | Protein: 17g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 722mg | Potassium: 281mg | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg