Slow Cooker Sausage Casserole
3 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
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 6 Pork sausages
- 4 Shallots (diced)
- 2 Carrot (peeled and diced)
- 1 Celery rib (diced)
- 1 Leek (finely sliced)
- 1 Red bell pepper
- 400 g Chopped tomatoes (canned)
- 410 g Baked beans
- 100 ml Beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp Tomato puree
- 100 ml Boiling water
Method
- Heat 1 tbsp Olive oil in a frying pan and add 6 Pork sausages. Brown them for 2-3 minutes, turning often. Add them to the slow cooker.
- Add 2 Carrot, 4 Shallots, 1 Leek, 1 Red bell pepper and 1 Celery rib to the pan and cook for 2 minutes.
- Put the vegetables into the slow cooker.
- Deglaze the pan with 100 ml Boiling water then add 100 ml Beef stock and 1 tbsp Tomato puree. Heat and stir. Add to the slow cooker.
- Add 400 g Chopped tomatoes and 1 tbsp Worcestershire sauce. Cook on high for 3 hours or low for 6 hours.
- Add 410 g Baked beans, mix well and cook for a further 1 hour on high or 2 hours on low.