Sausage and Vegetable Casserole

Slow Cooker Sausage Casserole is my all-time favourite, served with a dollop of creamy mash, this is ultimate comfort food.

With everything that's going on the world at the moment, (April 2020) every time you see the news it seems to get even more depressing!

Slow Cooker Sausage and Vegetable Casserole

An easy, one-pot, no fuss, good and filling dinner. Crock-Pots or Slow Cookers are fantastic since they cost very little to run making them far cheaper than having then oven on for hours.

Also, dinner cooks without any help from you, so yep, slow cookers are the way to go!

Hopefully, you can still buy tinned tomatoes and sausages, here in the UK at the time of writing (April 2020) because of the current crisis I know tinned tomatoes were tricky to get last week.

But I think this week things should have calmed down; I mean for goodness sake, how much more shopping can people keep buying?!

You may be confused if you notice the date of the comments below, this post was first published in October 2015 but I'm updating it and as you all know, we now have a world-wide crisis going on. Stay safe everyone.

Can you Freeze Sausage Casserole?

Allow it to cool completely before transferring to an airtight, freezer-safe container. Seal and freeze for up to 3 months. To serve, defrost thoroughly in the fridge overnight before reheating.

In fact, casseroles taste better once frozen and reheated!

What do you Serve with Sausage Casserole?

Jacket potato (or baked potato whatever you prefer to call it) as I did here. Or some creamy mashed potato; both favourites of mine.

But you could serve with rice or even just with some nice, fresh, crusty bread.

sausage casserole

Top Tips!

It really is worth buying good quality tinned tomatoes if you can, they will make a huge difference to the sauce.

I prefer the brand Cirio if you've never tried them you will be surprised just how thick the juice is.

Do let me know in the comments below if you have a brand that's also really good.

Cirio tinned tomatoes

Once cooked, if you find you need to thicken the sauce I find McDougalls Instant Thickening Granules are brilliant. No need to dissolve, just stir in; there are never any lumps.


McDougalls instant thickening granuels

I haven't got a Slow Cooker, can I still make this? 

No worries of course you can! Just cook in the oven a lidded casserole dish. 

If you don't like sausages you might prefer my BBQ Pork Steaks recipe.

Sausage and Vegetable Casserole

Vegetarian? 

Just replace the sausages with vegetarian sausages although you will need to cook for a lot less time. Check out my Meat-free Sausage and White Bean casserole recipe.

How to make Sausage Casserole?

It's really easy, just follow my recipe and it'll turn out just fine!

slow,cooker,crockpot,sausage,vegetable,casserole,recipe
main,dinner,sausages
English
Yield: 2-3
Author: Jan Bennett
Print
Sausage and Vegetable Casserole

Sausage and Vegetable Casserole

Easy one-pot recipe for the crock-pot or slow cooker; but can also be cooked in the oven, in a casserole dish. To serve more just add a couple more sausages.
Prep time: 20 MinCook time: 8 HourTotal time: 8 H & 20 M

Ingredients

  • 6 nice fat sausages Cumberland sausages (to serve 4 just add two more sausages)
  • vegetable oil for frying
  • 2 red onions - sliced
  • 1 nice fat clove of garlic - finely chopped
  • 1 stick of celery either end and stringy bits removed - sliced
  • 2 carrots - peeled and sliced
  • 1 x 400g tin of good quality chopped tomatoes including the juice
  • 2 teaspoons of smoked paprika
  • a shake or two of Worcestershire sauce
  • a good squirt of tomato ketchup
  • 1/2 a Knorr chicken stock cube dissolved in just 100ml hot water
  • sea salt and pepper to taste
  • Oh, and a small handful of chopped parsley for serving - if you want to show off!

Instructions

To cook in a slow cooker or crock-pot
  1. Fry the sausages in a tiny amount of oil in a large frying pan, till they're nicely coloured, remove and put them into the slow cooker.
  2. You only want them to colour and not cook since they will get properly cooked once they are in the slow cooker or oven.
  3. In the same pan as there's no need to wash it, add another splash of oil and gently fry the onions, garlic, celery and carrots until soft but not coloured for about 15 minutes whilst stirring.
  4. *The carrots won't completely soften but will be perfectly cooked by the time the dish has finished cooking.
  5. Add the tin of tomatoes along with the juice (if you have good quality ones) otherwise discard the juice if it's watery.
  6. Add the paprika, Worcestershire sauce and ketchup. Give it all a good stir and heat it gently.
  7. Put the lot into the Crock-Pot or Slow Cooker along with the chicken stock.
  8. Give it a good stir and cook on LOW for 7-8 hours or HIGH for 5 hours.
  9. Once it's cooked, have a taste and add pepper to season plus, perhaps, a little more paprika or Worcestershire sauce.
  10. If you need to thicken you can add a little cornflour dissolved in a spoonful of the liquid from the dish.  But better still, use McDougalls Thickening Granules - I can't recommend them enough.
Too cook in an oven
  1. Preheat your oven 200c /400f or Gas 6
  2. Once browned put the sausages and the rest of the ingredients into a lidded casserole dish.
  3. Cook in the oven on the middle shelf for about 1 and a half to 2 hours, stirring after an hour.
  4. Once it's cooked, have a taste and add pepper to season or perhaps a little more paprika or Worcestershire sauce.
Created using The Recipes Generator

2 comments

  1. This is MY kind of meal Jan and I have just made some beans in my crockpot! Karen

    ReplyDelete
  2. This sounds so tasty, I shall have to give this a go. It would be perfect for a midweek meal

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan