Slow Cooker Sausage Casserole {EASY recipe!}

A close up image of a slow cooker casserole, with chopped sausages, carrots and beans in a tomato sauce.

4.99 from 174 votes

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

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

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
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 Undiluted, crumbled
300 g Carrots Peeled and chopped
Sea salt and freshly ground black pepper To taste

Metric - Imperial

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.)

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Notes

Onions and garlic: I use pre prepared frozen, chopped here. An onion weighs about 150g/5oz, so replace with that pre chopped weight. Garlic is about 5g/1tsp per clove so I use 15g/0.5oz (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.

Nutrition