Sausage and Pepper Casserole - Slow Cooker

Slow Cooker Sausage Casserole

An easy midweek dinner the whole family will enjoy. Sausage with peppers and onion recipe - comfort food at its best! 

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Sausage and peppers are a great combo - remember, bell peppers are not at all spicy, they are just naturally sweet. The combo of sausage peppers and onions in this slow cooker (crockpot) 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 - you just stir them into your casserole and never get any lumps.

Ingredients in this recipe - Serves 4 but remember you can freeze it

• vegetable oil

• 1 large onion - peeled and sliced

• 2 fat cloves of garlic - peeled and finely chopped

• 2 red bell peppers - stalk and seeds removed and sliced

• 8-10 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 stockpot - diluted in 180ml hot water

• 2 teaspoons Worcestershire sauce

• 1 tablespoon tomato ketchup

• 1 teaspoon of black pepper 

In a large frying pan, heat up a tablespoon of oil. Add the onions, carrots, peppers and garlic and cook over low heat while stirring for about 10 minutes so the onions start to soften but don't brown.

Move the veg to make a space in the pan and add the tomato puree. Cook for a minute and then add the lot to the slow cooker or crockpot.

Add the paprika, and stockpot (diluted in 180ml of hot water). Add the tinned tomatoes including the juice, Worcester sauce, tomato ketchup and black pepper.

Give the frying pan a wipe with kitchen paper and add a tiny splash of oil and cook the sausages to brown them - no need to cook them fully as they will cook in the slow cooker.

Add the browned sausages to the slow cooker and hide them underneath the rest of the ingredients. Cook on LOW for 8 hours or HIGH for 6 hours.

Before serving, have a taste and adjust the seasoning with a little salt if needed and some more black pepper.

Thicken if needed, I use McDougalls Instant Thicking Granules or you can use cornflour - remove a little of the sauce and mix with the cornflour and then add back into the slow cooker stirring well.

Serve with mashed potatoes. 

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, crockpot sausage recipe, sausage and peppers, hotpot

main, one-pot,

English

Yield: 4

Author: Jan Bennett

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 thinly sliced
• 1 large carrot - peeled and cut into small dice
• 2 fat cloves of garlic - peeled and minced or finely chopped
• 2 red bell peppers - stalks and seeds removed and sliced
• 8-10 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 stockpot diluted in 180ml hot water
• 2 teaspoons Worcestershire sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon of black pepper - plus more to season

Instructions

1. In a large frying pan, heat up a tablespoon of oil. Add the onions, carrots, peppers and garlic and cook over low heat while stirring for about 10 minutes so the onions start to soften but don't brown.
2. Move the veg to make a space in the pan and add the tomato puree. Cook for a minute and then add the lot to the slow cooker or crockpot.
3. Add the paprika, and stockpot (diluted in 180ml of hot water). Add the tinned tomatoes including the juice, Worcester sauce, tomato ketchup and black pepper.
4. Give the frying pan a wipe with kitchen paper and add a tiny splash of oil and cook the sausages to brown them - no need to cook them fully as they will cook in the slow cooker.
5. Add the browned sausages to the slow cooker and hide them underneath the rest of the ingredients. Cook on LOW for 8 hours or HIGH for 6 hours.
6. Before serving, have a taste and adjust the seasoning with a little salt if needed and some more black pepper.
7. Thicken if needed, I use McDougalls Instant Thicking Granules or you can use cornflour - remove a little of the sauce and mix with the cornflour and then add back into the slow cooker stirring well.
8. Serve with mashed potatoes. You can freeze this 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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