Description
This Slow Cooker Sausage Casserole is a hearty, easy-to-make meal packed with flavorful sausages, tender vegetables, and rich spices. Cooked slowly to develop deep flavors, this comforting casserole makes an ideal dinner for busy days, requiring minimal prep and delivering satisfying results.
Ingredients
Meat & Protein
- 454 g Sausages (Usually 6 or 8 sausages)
Vegetables & Legumes
- 1 Large Red onion (Peeled and chopped)
- 3 Cloves Garlic (Peeled and crushed)
- 300 g Carrots (Peeled and chopped)
- 400 g Tinned cannellini beans (Drained and rinsed)
- 800 g Tinned chopped tomatoes
Spices & Condiments
- 2 tsp Sunflower oil (Olive oil is fine too)
- 2 tbsp Tomato puree
- 2 tsp Cumin
- 2 tsp Sweet smoked paprika
- 1 Beef stock cube (Undiluted, crumbled)
- Sea salt and freshly ground black pepper (To taste)
Instructions
- Brown the Sausages: Pan fry the sausages in sunflower or olive oil until they are browned all over. If your slow cooker pot is stove-compatible, you can brown them directly in it.
- Add Ingredients to Slow Cooker: Place the browned sausages in the slow cooker and add the chopped red onion, crushed garlic, chopped carrots, tinned chopped tomatoes, drained cannellini beans, tomato puree, cumin, smoked paprika, and crumbled beef stock cube. Stir well to combine all ingredients evenly.
- Slow Cook: Cover the lid and cook the mixture on HIGH for 6 hours or on LOW for 8 hours, allowing flavors to meld and ingredients to become tender.
- Serve: Give the casserole a good stir before serving. For easier eating, you can cut the sausages into pieces using scissors before plating.
Notes
- If your slow cooker pot is stove-safe, browning the sausages in it minimizes cleanup.
- Using sweet smoked paprika adds a subtle smoky flavor; substitute with regular paprika if unavailable.
- The beef stock cube adds rich depth—vegetarians can substitute with vegetable stock cubes and plant-based sausages.
- Cutting sausages with scissors before serving improves portioning and serving ease.
