Sausage and Pepper Casserole - Slow Cooker

Sausage and Pepper Casserole, slow cooker recipe, plus find out bit about the Sage by Heston Blumenthal Fast Slow Pro.

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 too.

Sausage and Pepper Casserole

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Cooking in the oven.
Of course, you can cook this in a casserole dish in the oven if you wish but for a lot less time though, obviously; I say 200c /400f or Gas 6 for 1 and a half hours should do the trick. Just make sure the sausages are properly cooked through and the celery has softened.

Slow Cookers:
But with that said, I say slow-cookers or crock-pots whatever you like to call them are the way to go. 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 from as little as £20 and are a great investment as they cost very little to run.

Multicookers:
However, earlier last year I invested in the Fast Slow Pro Slow Cooker, although here it is sold under the name 'Sage for Heston Blumenthal' it is available to buy in the USA and Australia and is made by Breville; but they are exactly the same product as the UK version.

I bought mine at the Billy bargain price of £125 in John Lewis, and at the time it was still selling even on Amazon for around the £270 mark; I know amazing but read on, because it's now cheaper than that.

Sage Fast Slow Pro Slow Cooker

At the time of updating this post, it's now April 2020 and I've just spied *The Fast Slow Pro Slow Cooker on Amazon for £119 and John Lewis is selling for the same price.

The Sage Fast Slow Pro can pressure cook, slow cook, steam, reduce, sauté and sear with the press of a button and I absolutely love mine, it's such a time saver. I can cook this sausage and pepper casserole in 30 minutes. You can brown meat in the same pan so less to wash up.

I could go on all day about how amazing it is but best not to be too boring; if you have any questions about it please leave a comment below and I'll reply. I realise it isn't cheap but it does so much and make life far easier and cheaper when you can cook recipes that, for example, use braising steak in 1 hour rather than say 3 hours in the oven.

Top Tips!

Make this at the weekend allow it to cool and then freeze it in portions.

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

Use good quality tinned tomatoes and the sauce will be delicious. 


sausage,pepper,casserole,slow-cooker,crock-pot,recipe
main,one-pot,meat,sausages
English
Yield: 4-6
Author:
Sausage and Pepper Casserole

Sausage and Pepper Casserole

Serves up to 4 adults and 2 kids.
Or, why not make this amount anyways and freeze the rest in portions once it has cooled properly.

Ingredients:

  • a tablespoon of vegetable 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 I always use the brand Cirio
  • 1 tablespoon of sweet smoked paprika - I use the brand La Chinata
  • *300ml chicken stock made from a Knorr stock cube (Oxo are not the same)
  • salt and black pepper to season

Instructions:

How to cook Sausage and Pepper Casserole

  1. Get yourself a nice big frying pan and heat up the oil. Add the onions, garlic, and celery and cook over a low/medium heat for about 10 minutes. 
  2. Now add in the peppers and cook until the onions are nice and soft but not coloured.
  3. Stir in the tomato puree and cook for a minute over low heat. Give it all a good stir and throw in the paprika, stock and both tins of tomatoes including the juice.
  4. Stir it again and bring to the boil and carefully tip the lot into your slow cooker.
  5. 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.
  6. Once they're nicely browned throw them into the slow cooker.
  7. 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 least half full, and no more than an inch and a half to 2 inches from the top.
  8. 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.
  9. Serve with some nice mashed potato. You can of course freeze in portions once it's gone cold.
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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

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Jan