A Glug of Oil

Delicious and easy recipes for everyday cooking. Midweek dinner ideas and easy dinner party recipes.

Sausage and Pepper Casserole - Slow Cooker

Slow Cooker Sausage Recipe

The whole family will enjoy this easy midweek dinner. Sausage and peppers are a great combo -remember, bell peppers are not at all spicy, they are just naturally sweet.

Sausage and pepper casserole with mashed potatoes.

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The combo of sausage peppers and onions in this slow cooker (crock pot) recipe is delicious.

Once everything is prepped, it's into the slow-cooker and dinner looks after itself!

You can buy a slow-cooker really cheaply here in the UK you can pick one up for as little as £20 and are a great investment as they cost very little to run.

I use the Morphy Richards Easy Time Slow Cooker.

The removable non-stick cooking pot is made of aluminium and is really lightweight. The cooking pot can also go on the stovetop so you don't need a separate frying pan to brown the sausages. Less washing up!

It also automatically goes to keep warm at the end of cooking. I love that it has a medium setting as well as the usual high and low.

Recipe Top Tips!

Make this on your day off or at the weekend, allow it to cool and then freeze it in portions.

Then, when you get home from work, or on a day when you just can't be bothered to do much all you need to do is defrost, and reheat in the microwave until it's piping hot.

Use good quality tinned tomatoes otherwise, the sauce will be watery.

It isn't vital but I recommend browning the sausages and softening the onions before adding them to the slow cooker since they are not going to colour in a slow cooker.

Cooking in a slow cooker produces more liquid than if you cooked this in a casserole dish in an oven, so you might need to thicken it at the end of cooking.

I am a huge fan of McDougalls Instant Thickening Granules as they dissolve easily and with no lumps.

Ingredients in this recipe

  • vegetable oil
  • 1 large onion - peeled and sliced
  • 2 fat cloves of garlic - peeled and finely chopped
  • 2 celery stalks - remove the stringy ribs with a Y-Peeler and slice thinly
  • 2 red bell peppers - stalk and seeds removed and sliced
  • 6 good quality thick Cumberland sausages
  • 1 tablespoon of tomato puree (*tomato paste in the US)
  • 1 x 400g tin of good quality tomatoes - I always use the brand Cirio
  • 1 tablespoon of sweet smoked paprika
  • 1 x Knorr chicken stock cube (OXO are too salty)
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tomato ketchup
  • salt and black pepper to season

Once you've browned the sausages and softened the onions, dump the lot into your slow cooker or crock pot and set to cook on LOW for 8 or HIGH for 6 hours.

Sausage casserole ready to cook in a slow cooker.

Serve with mashed potatoes. I made these baked cheesy mashed potatoes but without the cheese. I find they are much easier as you make the mash, pot it into a dish, cover it with foil and bake.

Meanwhile, you can clear everything up and have a nice tidy kitchen!

Slow cooker sausage recipe. Crock pot sausage and peppers.

You might also like this Sausage and Bean casserole.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

slow cooker sausage casserole, slow cooker sausage recipe, crock-pot sausage recipe, sausage and peppers,
main, one-pot,
English
Yield: 2-3
Author: Jan Bennett
Slow Cooker Sausage Casserole with Peppers

Slow Cooker Sausage Casserole with Peppers

Casserole of sausages peppers and onions in a rich tomato sauce.
Prep time: 30 MinCook time: 8 HourTotal time: 8 H & 30 M

Ingredients

  • vegetable oil
  • 1 large onion - peeled and sliced
  • 2 fat cloves of garlic - peeled and finely chopped
  • 2 celery stalks - remove the stringy ribs with a Y-Peeler and slice thinly
  • 2 red bell peppers - stalk and seeds removed and sliced
  • 6 good quality thick Cumberland sausages
  • 1 tablespoon of tomato puree (*tomato paste in the US)
  • 1 x 400g tin of good quality tomatoes - I always use the brand Cirio
  • 1 tablespoon of sweet smoked paprika
  • 1 x Knorr chicken stock cube (OXO are too salty)
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tomato ketchup
  • salt and black pepper to season

Instructions

  1. Heat a little oil in a large frying pan out and brown the sausages. Remember they'll have plenty of time to cook once in the slow cooker. Once browned add them to the slow cooker.
  2. In the same pan, add a little more oil and add the onions, celery and garlic and cook over low heat for about 15 minutes while stirring so the onions soften but don't brown. Then add to the slow cooker with the sausages.
  3. Again, in the same pan, add the peppers and cook for a further 5 minutes.
  4. Stir in the tomato puree and cook for a minute more and add the lot to the slow cooker or crock pot.
  5. Give it all a good stir and add the paprika, stock and tinned tomatoes including the juice, and Worcester sauce and tomato ketchup.
  6. Hide the sausage underneath the rest of the ingredients and cook on LOW for 8 hours or HIGH for 6 hours.
  7. Before serving, have a taste and adjust the seasoning with a little salt if needed and some black pepper.
  8. Thicken if needed - I use McDougalls Instant Thicking Granules
  9. Serve with some nice mashed potato. You can of course freeze it in portions once it's gone completely cold.

Notes

Slow cookers should all be operated at least half full, and no more than an inch and a half to 2 inches from the top.

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Jan