Sausage and Pepper Casserole for the Slow Cooker

Another 'make it up as you go along experiment' of mine - Jan's Sausage and pepper slow cooker recipe!  Of course you can cook this in a casserole dish in the oven if you wish - for a lot less time though, obviously.

Sausage and Pepper Casserole

Sausages and mash with a lovely rich tomatoey, sweet peppery sauce.
Remember bell peppers are not spicy, just sweet, so this is ideal for kids and it's perfect for freezing too.


To serve up to 4 adults and 2 kids
You will need:
a glug of olive oil
2 large onions - peeled and sliced
2 fat cloves of garlic - peeled and finely chopped
2 celery stalks - washed and sliced
2 red bell peppers - stalk and seeds removed and cut into chunks
1 green bell pepper - stalk and seeds removed and cut into chunks
12 good quality thick Cumberland sausages
1 good tablespoon sized squirt of tomato puree (*tomato paste in the US)
2 x 400g tins of good quality tomatoes
1 tablespoon of smoked paprika
*300ml chicken stock made from a Knorr stock cube (Oxo are not the same)
salt and black pepper to season

How to do it:
Get yourself a nice big frying pan and heat up a the oil.  Add the onions, garlic and celery and cook over a low/medium heat
for about 10 minutes.  Now add in the peppers and cook until the onions are nice and soft but not coloured.

Stir in the tomato puree and cook for a minute over a low heat.
Give it all a good stir and throw in the paprika, stock and both tins of tomatoes including the juice.
Stir it again and bring to the boil.  Now tip the lot into your slow cooker.

Wipe the frying pan out and brown the sausages.  Remember they'll have plenty of time to cook once in the slow cooker - all you're doing is browning them nicely.

Once they're nicely browned throw them into the slow cooker.

Now the cooking time might be a little different as it seems to me that all slow cookers vary.  Of course they should all be operated at at least half full,
and no more than an inch and a half to 2 inches from the top.  Most automatically switch to 'warm' once cooked anyway.

I cooked mine on low for 7 hours.  Before serving, have a taste and adjust the seasoning with a little salt if need and some black pepper.

*Add the other 100ml of stock if you need to.

Serve with some nice mashed potato.
You can of course freeze in portions once it's gone cold.

Sausage and Pepper Casserole

  For perfect mash every time use a Potato Ricer as I do - no lumps guaranteed!

2 comments

  1. mmm perfect comfort food! I wouldn't mind having a few tubs of this in the freezer, to tuck into after a long day at the office! Your mash looks tremendous!

    ReplyDelete
  2. Loks great as always Jan! I use a potato ricer for my mash as well. It makes the best mash! No lumps ever!

    ReplyDelete

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




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