Easy Slow Cooker Sausage Casserole
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Red onions (peeled and sliced)
- 1 Sweet Potato (peeled and cut into 2cm cubes)
- 12 Chipolatas (or 8 thick pork sausages)
- 400 g Chopped Tomatoes (or use passata)
- 1 tbsp Red Pesto
- 250 ml Beef Stock
- 1 tsp Dried Thyme (or 1 tbsp of fresh)
- 1 tsp Sugar
- Β½ tsp Salt
- ΒΌ Black Pepper
- 1-2 tbsp Thickening Granules (or make a cornflour slurry)
Method
- Place the sliced red onion, cubed sweet potato and chipolata sausages in your slow cooker.
- In a bowl or jug, mix together chopped tomatoes, red pesto, beef stock, sugar, thyme, salt and pepper, and pour it over the sausages (there's no need to brown them first).
- Cook the casserole on low for 7 hours or high for 4. Cook the sausage casserole with the lid removed for the last hour of cooking. This will help thicken up the sauce. You may want to stir through some thickening granules (or whisk in a cornflour slurry) at the end of cooking, to thicken the sauce up further.