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.

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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’s definitely worth choosing good quality tinned tomatoes if you can, as they make a big difference to the sauce. I like the Cirio brand—if you haven’t tried them, you’ll be amazed at how thick and rich the juice is.

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

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.

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 should only take about an hour. It’s super easy—just follow my recipe, and it’ll come out perfectly!

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

Looking for Vegetarian Sausage Casserole?

Simply swap the sausages for vegetarian ones, but be sure to cook them for much less time.

Have you tried this recipe?
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slow cooker sausage casserole, easy slow cooker sausage casserole, recipe

main, sausages, dinner

English

Yield: 2-3

Author: Jan Bennett

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

Ingredients

• 6 nice fat 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, 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!

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 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 to 200°C /400°F or Gas 6

1. Once the sausages and vegetables are nicely browned, transfer them along with the remaining ingredients into a casserole dish with a lid.
2. You will want to add 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 in, and add a little more stock if it's looking dry.
4. Once it's cooked, taste and add pepper to season, or perhaps a little more paprika or Worcestershire sauce.

Notes

Cook on LOW for 7 hours or HIGH for 5 hours

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