Slow Cooker Sausage Casserole
Recipe from Pinch of Nom · original post
A slimming-friendly, hearty sausage casserole to pop in the slow cooker and have ready for dinner.
Ingredients
- chicken sausages600 g
- onions — diced2 ea
- peppers — diced2 ea
- carrots — peeled and cut into thick chunks; 5 medium400 g
- small potatoes — peeled and cut into big chunks600 g
- canned chopped tomatoes800 g
- tomato purée3 tbsp
- chicken stock cube — made up with 250 ml water1 ea
- garlic cloves — crushed2 ea
- dried oregano — ½ tsp0.5 g
- dried thyme — 1 tsp1 g
- fresh parsley — chopped15 g
- canned butter beans — drained400 g
- beef stock pot1 ea
- Worcestershire sauce — 1 tbsp20 ml
- bay leaf1 ea
Method
- Put all the ingredients except the sausages, butter beans and stock pot into the slow cooker. Stir well.
- Add the sausages and give another quick stir.
- Cook on High for 5 hours, or Low to Medium for 6-8 hours.
- Check to make sure all the veg is cooked through. Stir in the butter beans and stock pot. Check the seasoning and add some salt and freshly ground black pepper if needed.
- Allow to cook for another 20-30 minutes to heat up the butter beans, then serve
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Slow Cooker Vegetarian Sausage Casserole
- 600 g vegetarian sausages instead of chicken sausages
- 1 ea vegetable stock cube instead of chicken stock cube
- 1 ea vegetable stock pot instead of beef stock pot
- 20 ml vegetarian Worcestershire sauce instead of worcestershire sauce
Vegetarian sausages turn mushy over hours in the slow cooker, so brown them in a pan and stir them in with the butter beans for the final 20 to 30 minutes.
Vegan
Slow Cooker Vegan Sausage Casserole
- 600 g vegan sausages instead of chicken sausages
- 1 ea vegetable stock cube instead of chicken stock cube
- 1 ea vegetable stock pot instead of beef stock pot
- 20 ml vegan Worcestershire sauce instead of worcestershire sauce
Vegan sausages turn mushy over hours in the slow cooker, so brown them in a pan and stir them in with the butter beans for the final 20 to 30 minutes.
Gluten-free
- 600 g gluten-free chicken sausages instead of chicken sausages
- 1 ea gluten-free chicken stock cube instead of chicken stock cube
- 1 ea gluten-free beef stock pot instead of beef stock pot
- 20 ml gluten-free Worcestershire sauce instead of worcestershire sauce
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- chicken sausages · 600 g
- onions · 2 items
- peppers · 2 items
- carrots · 400 g
- small potatoes · 600 g
- canned chopped tomatoes · 800 g
- tomato purée · 3 tbsp
- chicken stock cube · 1 item
- garlic cloves · 2 items
- dried oregano · 0.5 g
- dried thyme · 1 g
- fresh parsley · 15 g
- canned butter beans · 400 g
- beef stock pot · 1 item
- Worcestershire sauce · 20 ml
- bay leaf · 1 item