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–+ servings
slow cooker sausage casserole in the slow cooker.

Slow Cooker Sausage Casserole

Robyn
This easy slow cooker sausage casserole is a family favourite, with juicy sausages and tender vegetables in a thick flavour packed gravy. This fuss free dinner is perfect for busy weeknights.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course dinner
Cuisine International
Servings 6 People
Calories 454 kcal

Equipment

  • 1 Saucepan (If your slow cooker doesn’t have a searing function)
  • 1 slow cooker

Ingredients
  

  • 1½ Tablespoon oil
  • 1 onion finely chopped
  • 8-10 sausages (approx 800g / 28 oz)
  • 2 Sticks celery finely chopped
  • 2 cloves garlic crushed
  • 400g (14 oz) tinned / can tomatoes
  • 550g (20 oz) carrots (approx 3-4), cubed
  • 1 red pepper / capsicum cubed
  • salt
  • black pepper
  • 250ml (1 c) water or stock
  • 1 teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano or dried mixed herbs
  • 2 bay leaves
  • 1 tablespoon tomato puree

Instructions
 

  • Fry the onion in the slow cooker pan if you have a sear function, or a frying pan if not, in 1 tablespoon of oil over a low -medium heat until softened - around 7-10 minutes.
  • Add the crushed garlic and cook 1-2 minutes.
  • Add the chopped celery, carrots and capsicum and cook for 5 minutes (this step is optional - if you are stuck for time leave it out, but it does add more flavour).
  • Tip the vegetables into the slow cooker (or if using the slow cooker to do this step, remove them to a plate).
  • Heat the remaining ½ tablespoon oil and brown the sausages on all sides.
  • Take off the heat and add the tomato puree and stir, then tip all of it into the slow cooker.
  • If using a frying pan, add the water / stock to the pan and swirl around before tipping in to the slow cooker to make sure you get all the flavour packed bits!
  • Tip in the tinned tomatoes, smoked paprika, Worcestershire sauce, dried oregano / mixed herbs, bay leaves and season with salt and black pepper. Add the vegetables and browned sausages and stir.
  • Place the lid on and cook for 8 hours on low.
  • After 8 hours, stir and check for seasoning, adding a little more salt if needed.
  • Serve straight away, or cool and store in the fridge for up to 3 days or freeze.

Video

Notes

This recipe serves 4-6 people.
Sausages – pork sausages or beef sausages both work well.
Brown onion – yellow onion.
Vegetables – I often use carrots, celery, capsicum (pepper) but parsnips, mushrooms, turnips or sweetcorn also work well.
Tinned tomatoes – canned tomatoes. Chopped tomatoes or plum tomatoes work, or use passata.
Stock – beef stock, homemade vegetable stock, water or boiling water and a stock cube.
Dried herbs – mixed dried herbs, dried oregano, or dried thyme.
Garlic – crushed fresh garlic or bought minced garlic.
Smoked paprika – I love the slight smokiness smoked paprika adds to the casserole, but you could use sweet paprika or Hungarian paprika instead.
Worcestershire sauce – adds an extra depth of flavour.
Bay leaves – I love using bay leaves in stews and casseroles, but if you don’t, leave then out or see here for bay leaf substitutes.
Tomato puree – concentrated tomato paste if you are in Australia, or tomato puree.
I personally find sweating the vegetables (softening the carrots and other vegetables) first adds extra flavour, but you can leave this step out if you are pressed for time.
Browning the sausages – some people say you don’t need to do this step either, but I personally think it adds extra flavour, the sausages have a nicer texture to them, and golden brown sausages look far more appetising.
This is a basic sausage casserole, and whilst delicious ‘as is’ you can customize it to your tastes: see ‘Variations’ further down the post.
Salt – bought stocks can be salty, so I recommend adding a little salt at the beginning of cooking, then taste for seasoning at the end, adding a little more salt if needed. This helps prevent the casserole from being too salty.
If your casserole is looking a little thin towards the end of cooking, make a ‘slurry’: mix a tablespoon of flour or cornflour with a little cold water than stir this in to the casserole. Cook for another 30-45 minutes until thickened.
 

Nutrition

Calories: 454kcalCarbohydrates: 18gProtein: 20gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 82mgSodium: 901mgPotassium: 909mgFiber: 5gSugar: 9gVitamin A: 16410IUVitamin C: 40mgCalcium: 85mgIron: 3mg
Keyword budget dinner, sausage casserole, slow cooker recipe, slow cooker sausage casserole

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