Hearty Slow Cooker Sausage Casserole

If you’re looking for comforting and rustic, my Hearty Slow Cooker Sausage Casserole is for you.  Easy to make and full of flavour this is a great Winter warmer. 

Using your slow cooker 

I love using my slow cooker, especially during the Winter. You can make so many delicious and comforting dishes with minimum effort. This is a good thing when the weather is miserable and all you want to do is snuggle up on the sofa with a blanket; and a bowl of Hearty Slow Cooker Sausage Casserole of course!

My inspiration for this Hearty Slow Cooker Sausage Casserole came loosely from a sausage cassoulet. I say loosely because I took the general idea of it and then made it my way. This recipe is very easy to tweak and make it how you would like also. 
 

Removing the casings from the sausages

I chose to remove the casing from the sausages because I wanted to cut the sausages up for a start. This is to make the sausages go further and to also remove the necessity of using a knife. This really is lazy comfort food so who wants to be using more cutlery than needed?! I also removed the casing because I wanted the sausages to absorb as much flavour of the dish as possible so I thought I’d remove any barriers to prevent this. 

Why baked beans you ask?

Well why on earth not. I’ve mentioned in a previous post that my Dad used to add baked beans when he made cottage pie and it was oddly tasty. I wanted to add a bean to this recipe but I am not adventurous when it comes to beans. I am broadening my horizons and in the last year or so I have become a fan of black beans. Steady on, you may say but I will get there! My lack of confidence in beans was only half of the reason I used baked beans. I wanted their tomato sauce to enhance my casserole too. 

Other flavour enhancing ingredients to add

Another ingredient which enhances the casserole is red wine. Mr Curly and I aren’t big drinkers so I used a small bottle of red wine. If you do enjoy a glass of wine with your dinner and have a bottle open, add a medium sized glass to the casserole. Alternatively if you would rather not add wine at all, just add water instead. 

You can also add whatever vegetables you like. Parsnips or swede would add a sweetness which would work well. You could also add some mushrooms to add to the heartiness. Feel free to add whichever herbs you would like, or even use dried herbs if you don’t have fresh herbs. 

What do you serve this with?

I like to serve this with some nice crusty bread which is very tasty dipped into the sauce. If you would prefer something a bit more substantial like Mr Curly, you could serve this Hearty Slow Cooker Casserole with pasta or even mashed potato. 

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Hearty Slow Cooker Sausage Casserole

If you're looking for comforting and rustic, my Hearty Slow Cooker Sausage Casserole is for you.  Easy to make and full of flavour this is a great Winter warmer. 

Course Main Course
Cuisine Mediterranean, British
Keyword Slow Cooker, Crock pot, Sausage Casserole
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4
Calories 724 kcal
Author Curly

Ingredients

  • 6-8 good quality sausages de-skinned
  • 400 g tin of chopped tomatoes
  • 2 carrots sliced
  • 2 sticks of celery sliced
  • 1 onion diced
  • 2 gloves of garlic diced
  • 187 ml red wine small bottle
  • 1 tbsp Worcester sauce
  • 1 sprig of rosemary
  • ½ tbsp thyme leaves
  • 1 tbsp tomato puree
  • 1 ½ tsp sea salt
  • ¼ black pepper
  • ½ tsp dried sage
  • 2 bay leaves
  • 250 ml chicken stock
  • 420 g tin baked beans
  • Spray oil
  • 2 tbsp cornflour mixed with water optional

Instructions

  1. Remove the casing from the sausages. I find the best way to do this is to gently cut a slit into the sausage and then peel the casing away from the meat 

  2. Split each sausage into three pieces and roll them between your hands to round the edges

  3. Brown the sausages in your slow cooker on the hob, if it allows. Or brown them in a pan and add them to the slow cooker

  4. Add the rest of the ingredients apart from the baked beans and stir to mix 

  5. Cook on high for 4-5 hours or low for 8-9 

  6. With an hour to go, add the baked beans and stir through. Remove the bay leaves and rosemary stalk 

  7. If you would like the stew to be a little thicker, mix the cornflour and water together and add to the slow cooker. Stir through and let cook for a few more minutes before serving

Recipe Notes

I have used a 3.5L slow cooker for this recipe. 

Nutritional information is given as a guide only.

Nutrition Facts
Hearty Slow Cooker Sausage Casserole
Amount Per Serving
Calories 724
% Daily Value*
Cholesterol 1mg0%
Sodium 1029mg45%
Potassium 314mg9%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 5155IU103%
Vitamin C 6.2mg8%
Calcium 28mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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12 thoughts on “Hearty Slow Cooker Sausage Casserole

  1. Corina Blum

    I would love this! I have a soup recipe that includes sausages and baked beans and they go so well. I think it’s a great idea to put them in the slow cooker. Thanks for sharing with #CookOnceEatTwice x

    Reply
  2. Michelle Frank | Flipped-Out Food

    Why yes, I DO have a bottle of red wine open, so I don’t mind if I do! There’s just something about sausage and beans— such an AMAZING comfort food dish. I’ve actually left the skins on the sausages: I pinch them in the middle and twist the sausages in half, then prick the casings. That way, you have smaller portions of sausage AND they pick up all the great flavors in the sauce. Either way is great, though! Thanks to recipes like this, my slow-cooker has been very busy lately. That’s not going to let up any time soon! 😉

    Reply
  3. Gemma

    Hi what sort of tome do you think this would take in an oven and on what heat? As I have a casserole dish I’d like to use for this…..thanks in advance xx

    Reply
    1. Curly Post author

      Ooh that’s a good question. I haven’t tried it in the oven so I can’t be 100% sure. Do you have a lid for your casserole dish? I would cook it covered for 45m mins to an hour at 160c fan assisted/180c non fan. I would check it after 45 mins and if it is quite liquid I would take the lid off and let it cook longer to reduce. I would still colour the sausages before putting them in the oven. Like I said I haven’t tried it but this is what I would try. Hope that helps 🙂

      Reply

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