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Slow-cooker sausage casserole
Jan. 14th, 2023 08:07 pmOne of my Christmas presents last year was a slow cooker and I have used it for the first time this evening to make a sausage casserole recipe that I found on the BBC Good Food recipe. It was really tasty and I thought I would share the recipe
Slow-cooker sausage casserole
Serves: 4
Prep: 20 mins
Cook: 4 hrs on high or 8 hrs on low
Ingredients
2 red onions, finely chopped
1 celery stick, finely chopped
1-2 tbsp rapeseed oil
4 carrots, cut into fat pieces
12 chipolatas, each halved1
1 sweet potato, peeled and cut into chunks
400g tin tomatoes
1 tbsp tomato purée or tomato and veg purée
1 thyme sprig
1 rosemary sprig
1 beef stock cube or stock pot
1 I do not know what chipolatas are or if I like them, but the page 'You can use your favourite type of sausages' so I used normal pork sausages
Method
STEP 1
Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
STEP 2
Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
STEP 3
Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.
Slow-cooker sausage casserole
Serves: 4
Prep: 20 mins
Cook: 4 hrs on high or 8 hrs on low
Ingredients
2 red onions, finely chopped
1 celery stick, finely chopped
1-2 tbsp rapeseed oil
4 carrots, cut into fat pieces
12 chipolatas, each halved1
1 sweet potato, peeled and cut into chunks
400g tin tomatoes
1 tbsp tomato purée or tomato and veg purée
1 thyme sprig
1 rosemary sprig
1 beef stock cube or stock pot
1 I do not know what chipolatas are or if I like them, but the page 'You can use your favourite type of sausages' so I used normal pork sausages
Method
STEP 1
Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
STEP 2
Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
STEP 3
Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.
