Slow Cooker Sausage Casserole {EASY recipe!}
4 standard portions
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Dietary & allergen details
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Ingredients
- 2 tsp Sunflower oil (Olive oil is fine too)
- 454 g Sausages (Usually 6 or 8 sausages)
- 1 Large Red onion (Peeled and chopped. See notes)
- 3 Cloves Garlic (Peeled and crushed. See notes)
- 800 g Tinned chopped tomatoes
- 400 g Tinned cannellini beans (Drained and rinsed)
- 2 tbsp Tomato purΓ©e (tomato paste in USA/CAN)
- 2 tsp Cumin
- 2 tsp Sweet smoked paprika (See notes)
- 1 Beef stock cube (bouillon cube) (Undiluted, crumbled)
- 300 g Carrots (Peeled and chopped)
- Sea salt and freshly ground black pepper (To taste)
Method
- Pan fry the sausages until browned all over. (If your slow cooker pan is the type that can be used on the hob too, you can do this in the pan.)
- Add all of the other ingredients into the slow cooker, give it a good stir and put on the lid.
- Cook on HIGH for 6 hours or LOW for 8 hours.
- Stir everything well and serve. (I like to cut up the sausages using scissors before serving.)