Slow Cooker Sausage Casserole

What People Ask

How to Make Slow Cooker Sausage Casserole

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1. Heat the oil in a frying pan and brown the sausages for 8 minutes. Lift into the slow cooker.

   Mark done Start 8 min timer

2. Cook the onion, carrots and celery in the pan for 5 minutes, add the garlic and purée for 1 minute, then the stock, scraping the base. Pour into the slow cooker.

   Mark done Start 5 min timer

3. Add the Worcestershire sauce, thyme and tomatoes. Cover and cook on low for 3 hours.

   Mark done

4. Stir in the beans and cook for 1 hour more. If your slow cooker runs hot, check at 3 hours 30 minutes. Serve hot.

   Mark done Start 1 hr timer

Worth Getting Right

• Brown the sausages first for better flavour.
• Cut the vegetables thick so they hold their shape.
• Add the beans for the last hour.
• Thicken with a little flour paste if needed.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairs Well With

Mashed potato · Crusty bread · Green cabbage · Peas

Storage

Keeps in the fridge for up to 3 days. Freezes for up to 3 months. Reheat until steaming throughout.

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.