Easy sausage casserole with sweet bell peppers and onions in a rich tomato sauce.
Serve with creamy mashed potatoes - comfort food at its best! An easy midweek dinner the whole family will enjoy.
*Post updated October 2025
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!
In the UK, slow cookers can be bought for as little as £20, making them an affordable and practical investment, especially since they are inexpensive 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, happy days! 😊
It automatically switches to the keep-warm setting after cooking, which is so. I also love that it offers a medium setting in addition to the usual high and low options.
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.
- I recommend browning the sausages and softening the onions before adding them to the slow cooker, as they won't develop any colour during the cooking process.
- 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
- onion
- garlic
- red bell peppers
- 8-10 Cumberland sausages
- tomato puree (paste in the US)
- tin of good-quality tomatoes
- sweet smoked paprika
- Knorr chicken stock pot
- Worcestershire sauce
- tomato ketchup
- black pepper (no salt as the stock pot is already salty)
In a large frying pan, heat up a tablespoon of oil.
Add the onions, carrots, peppers, and garlic, and cook on low heat, stirring occasionally, for about 10 minutes until the onions soften without browning.
Push the vegetables to one side to create space in the pan, then add the tomato puree.
Cook for a minute, then transfer everything to the slow cooker or crockpot.
Add the paprika and the stock pot (diluted in 200ml of hot water). Add the tinned tomatoes, including the juice, Worcester sauce, tomato ketchup and black pepper.
Wipe the frying pan with kitchen paper. Add a tiny splash of oil and cook the sausages to brown - no need to cook them thoroughly 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 7-8 hours or HIGH for 5-6 hours.
Before serving, taste and adjust the seasoning.
If thickening is needed, I use McDougall's Instant Thickening Granules, but cornflour works too. Take a small amount of the sauce, mix it with the cornflour, then return it to the slow cooker and stir 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 and Pepper Casserole
Sausage peppers and onions in a rich tomato sauce, served with mashed potatoes.
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 good-quality thick Cumberland sausages
- 1 tablespoon of tomato puree (tomato paste in the US)
- 1 x 400g can (14oz) good-quality tomatoes - I always use the brand Cirio
- 1½ teaspoons sweet smoked paprika
- 1 x Knorr chicken stock pot diluted in 200ml hot water
- 2 teaspoons Worcestershire sauce
- 1 tablespoon tomato ketchup
- a big pinch of black pepper (no salt as the stock pot is already salty)
Instructions
- Heat a tablespoon of oil in a large frying pan. Add the onions, carrots, peppers, and garlic, and cook on low heat, stirring occasionally, for about 10 minutes until the onions are soft but not browned.
- Move the vegetables to one side of the pan to make room, stir in the tomato puree, and let it cook for a minute. Then, transfer everything to the slow cooker or crockpot.
- Wipe the frying pan with kitchen paper, add a small splash of oil, and brown the sausages. There's no need to cook them completely as they'll finish cooking in the slow cooker.
- Add the paprika and the stock pot, diluted in 200ml of hot water. Then, add the tinned tomatoes with their juice, Worcestershire sauce, tomato ketchup, and black pepper to the slow cooker.
- Add the browned sausages, hiding them underneath the rest of the ingredients.
- Cook on LOW for 7-8 hours or HIGH for 5-6 hours.
- Before serving, taste and adjust the seasoning. If you need to thicken the sauce, I use McDougalls Instant Thickening Granules. Alternatively, you can use cornflour; take a small amount of the sauce, mix and stir it back into the slow cooker.
- Serve with mashed potatoes.
Notes
- Slow cookers should be operated at least half full, with no more than an inch and a half to 2 inches of space from the top.
- You can freeze this in portions, but make sure it’s completely cold before doing so.
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Jan