Sausage and Vegetable Crock-Pot Recipe

My favorite Crock-Pot recipe has to include sausages, good ones though; only proper butcher's sausages will do.  My one-pot sausage and vegetable recipe served with a good dollop of creamy mashed potato makes for perfect comfort food and is the very thing for cold weather days.

Crocktober is an exciting (and rather tasty), 30-day event to promote and celebrate all things slow cooking.  As part of the Crocktober recipe challenge, here's my latest sausage Crock-Pot or slow cooker recipe.
  
Sausage Casserole

An easy, one-pot, no fuss, good and filling dinner.  Crock-Pots are fantastic since they cost very little to run making them far cheaper than having then oven on for hours.  Also as dinner cooks without you having to tend to it, Crock-Pot cooking is the way to go - marvellous!



Crock Pot

Print Recipe

To serve 2 very greedy people (like us) you will need:
6 nice fat sausages Cumberland sausages (to serve 4 just add two more sausages)
vegetable oil for frying
2 red onions - sliced
1 nice fat clove of garlic - finely chopped
1 stick of celery either end and stringy bits removed - sliced
2 carrots - peeled and sliced
1 x 400g tin of good quality chopped tomatoes including the juice
2 teaspoons of smoked paprika
a shake or two of Worcestershire sauce
a good squirt of tomato ketchup
1/2 a Knorr chicken stock cube dissolved in just 100ml hot water
sea salt and pepper to taste
a small handful of chopped parsley for serving - if you want to show off

How to do it:
Fry the sausages in a tiny amount of oil in a large frying pan, till they're nicely coloured, remove and put them into a lidded casserole dish.  You only want them to colour and not cook since they will get cooked in the Crock-pot.

In the same pan as there's no need to wash it, add another splash of oil and gently fry the onions, garlic, celery and carrots until soft but not coloured.  *The carrots won't completely soften but again they will be cooked in the Crock-pot.

Add the tin of tomatoes but without the juice along with the paprika, Worcestershire sauce,  and ketchup.  Give it all a good stir and heat it gently.  Have a taste and add salt and pepper to your liking.

Put the lot into the Crock-Pot along with the chicken stock and give is a good stir,  Cook on low for 8 hours or high for 5 hours.

**Of course this recipe can be cooked in lidded casserole dish in the oven at 190C/375F or Gas 5 for about 1 and a half hours to 2 hours; you will need to give it a stir half way through and may need to turn your oven down a bit.

Check out my food blogger friends Crock-Pot recipes
Kate's Beetroot and Chocolate Cake with Vanilla Topping
Karen's Boston Baked Beans

What's your favorite Crock-Pot or slow cooker recipe?  Tweet your photos #Crocktober

Disclaimer - I received a Crock-Pot to take part in the challenge and I was compensated to cover my time and ingredients.

2 comments

  1. This is MY kind of meal Jan and I have just made some beans in my crockpot! Karen

    ReplyDelete
  2. This sounds so tasty, I shall have to give this a go. It would be perfect for a midweek meal

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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