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 but for a lot less time though, obviously.

But 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!
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 too.

Have a go at making this at the weekend then you can freeze it in portions and when you get home from work or on a day when you just can't be bothered to do much as long as it's defrosted all you have to do it reheat it until it's piping hot. A microwave would be great for this.

Sausage and Pepper Casserole for the Slow Cooker
Serves up to 4 adults and 2 kids

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

Method:

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. 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 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 and carefully 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 least half full, and no more than an inch and a half to 2 inches from the top.

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.


Slow-cooker, Crock-pot, Sausages, dinner, main
Slow-cooker, Crock-pot, Sausages, dinner, main
English
Yield: 4-6
Author:

Sausage and Pepper Casserole for the Slow Cooker

Sausage and Pepper Casserole for the Slow Cooker

You can freeze this in portions once it's gone completely cold.

ingredients:

  • 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

instructions:

How to cook Sausage and Pepper Casserole for the Slow Cooker

  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. Now add in the peppers and cook until the onions are nice and soft but not coloured.
  2. Stir in the tomato puree and cook for just a minute over low heat.
  3. 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 it to the boil. Now 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 nicely. Once they're nicely browned throw them into the slow cooker.
  6. 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. 
  7. 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.
  8. Serve with some nice mashed potato. 
Created using The Recipes Generator

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

I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan