This slow cooker sausage casserole recipe is the last one (for now!) that I fancied making after searching the Olive magazine website for slow cooker recipes. As we head into autumn and colder weather, there's nothing better than comforting food...and a sausage casserole is just that!
The end result is super tender sausages and the beans with bacon, leeks and peppers is delicious and full of flavour.
Tips
- Stock - start off using 100ml of stock and if you find there's not much liquid when adding the peppers and beans, add in the other 50ml.
- Beans - if you can't get borlotti beans, haricot, pinto and cannellini beans are good substitutes.
- Enjoy with some crusty bread or on a baked potato - yum!
- This slow cooker sausage casserole recipe is easily adapted if you’re cooking for less or more people, if you have a bigger slow cooker.
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How to make this Slow Cooker Sausage Casserole
Ingredients
- 1 tbsp olive oil for frying
- 8 to 10 pork sausages
- 6 rashers smoked streaky bacon (or 3 rashers smoked back bacon), chopped
- 1 large leek, sliced
- 1 clove garlic, sliced
- 100 to 150ml chicken stock (see Tips)
- 1 glass white wine (approx. 125ml)
- a pinch of chilli flakes
- 2 tbsp tomato purée
- 3 roasted red peppers from a jar, chopped
- 400g tin borlotti beans, drained and rinsed (see Tips)
- salt and freshly ground black pepper
- a small bunch of flat leaf parsley, roughly chopped
To serve (optional):
- crusty bread
Instructions
- Heat the slow cooker to high. Heat the olive oil in a large frying pan over a medium to high heat and brown the sausages all over, making sure you get a really good colour on them (around 8 minutes). Remove from the pan and set aside, then cook the bacon until crisp and golden (around 5 minutes). Add the sausages and bacon to the slow cooker along with the leeks, garlic, stock, wine, chilli flakes and tomato purée. Cook for 2 hours then add the peppers and beans and cook for another hour. Season and stir in the parsley before serving.
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Slow Cooker Sausage Casserole
Ingredients
- 1 tbsp olive oil for frying
- 8 to 10 pork sausages
- 6 rashers smoked streaky bacon or 3 rashers smoked back bacon chopped
- 1 large leek sliced
- 1 clove garlic sliced
- 100 to 150 ml (½ cup) chicken stock (see Notes)
- 1 glass white wine (approx. 125ml)
- a pinch of chilli flakes
- 2 tbsp tomato purée
- 3 roasted red peppers from a jar chopped
- 400 g (14 oz) tin borlotti beans drained and rinsed (see Notes)
- salt and freshly ground black pepper
- a small bunch of flat leaf parsley roughly chopped
To serve (optional):
- crusty bread
Instructions
- Heat the slow cooker to high. Heat the olive oil in a large frying pan over a medium to high heat and brown the sausages all over, making sure you get a really good colour on them (around 8 minutes). Remove from the pan and set aside, then cook the bacon until crisp and golden (around 5 minutes). Add the sausages and bacon to the slow cooker along with the leeks, garlic, stock, wine, chilli flakes and tomato purée. Cook for 2 hours then add the peppers and beans and cook for another hour. Season and stir in the parsley before serving.
Notes
-
- Stock - start off using 100ml of stock and if you find there's not much liquid when adding the peppers and beans, add in the other 50ml.
-
- Beans - if you can't get borlotti beans, haricot, pinto and cannellini beans are good substitutes.
-
- Enjoy with some crusty bread or on a baked potato - yum!
-
- This slow cooker sausage casserole recipe is easily adapted if you’re cooking for less or more people, if you have a bigger slow cooker.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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