A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Slow Cooker Sausage Casserole

Easy Slow Cooker Sausage Casserole

Crockpot casserole, our all-time favourite served with a dollop of creamy mash, is the ultimate comfort food.

Slow cooker sausage casserole. Pictured whilst still in the slow cooker.
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Sausage Casserole Recipe

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 the oven on for hours.

Also, dinner cooks without any help from you, so yep, slow cookers are the way to go. You can buy a really good slow cooker very cheaply, but the ones that you can brown onions etc in are the best since there's less washing up!

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?

Creamy mashed potato is perfect but for the no-fuss option, you might want a nice Jacket potato (or baked potato whatever you prefer to call it) as I did here. 

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

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

Sausage Casserole in the Oven

Just cook in the oven a lidded casserole dish on 180°C/160°C fan 320°F or Gas 4 for about an hour.

You will still need to brown the sausages and cook the onions, celery and carrot to soften before adding the lot to a casserole dish. Make sure the lid is on and on the middle shelf.   

It will probably take an hour or so. It's really easy, just follow my recipe and it'll turn out just fine!

Sausage casserole in  red casserole dish

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

Looking for Vegetarian Sausage Casserole?

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

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slow cooker sausage casserole, easy slow cooker sausage casserole, recipe
main, sausages, dinner
Yield: 2-3
Author: Jan Bennett
Slow Cooker Sausage Casserole

Slow Cooker Sausage 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 4 just add a couple more sausages.
Prep time: 20 MinCook time: 5 HourTotal time: 5 H & 20 M


  • 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
  • 1 tablespoon of tomato ketchup
  • ½ of 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!


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 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.
  11. But better still, use McDougalls Thickening Granules - I can't recommend them enough.
To cook in an oven - Preheat your oven 200°C /400°F or Gas 6
  1. Once the sausages and vegetables have browned put them, and the rest of the ingredients into a lidded casserole dish.
  2. You will want to a more stock if you are cooking in the oven - say 200ml
  3. Cook in the oven on the middle shelf for about 1 and a half to 2 hours, be sure to check and stir an hour and add a little more stock if it's looking dry.
  4. Once it's cooked, have a taste and add pepper to season or perhaps a little more paprika or Worcestershire sauce.


Cook on LOW for 7 hours or HIGH for 5 hours

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