Slow Cooker Sausage and Bean Casserole

Easy Sausage Casserole

Although you could, of course, dump the lot into your slow cooker as everything will end up cooking.

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I definitely suggest taking a little time to at least brown the sausages! Softening the onions brings out their sweetness and adds extra flavour to the final dish.

Before the recipe, a quick word on low-calorie cooking sprays!

Are you accidentally ruining your non-stick cookware? Anolon’s website notes that while you can use low-calorie cooking spray, it can actually damage the coating on some pans. Cooking sprays burn at lower temperatures, which can harm the non-stick surface and cause an invisible buildup.

Over time, this buildup interferes with the non-stick release system, making food stick.

I also know that it is not recommended on the ScanPan, so be sure to read your cookware instructions! 

It is important to use good quality tinned tomatoes; otherwise, your sauce will not be as good. I always use Cirio tinned tomatoes as the juice is really thick.

I use La Chinata Sweet Smoked Paprika - if it's good enough for Gordon Ramsay, it's good enough for me! 

First, gather and get your ingredients ready.

Add the vegetable oil to a large frying pan and cook the sausages, turning so they brown evenly. 

There’s no need to fully cook them as they’ll have plenty of time to cook in the slow cooker.

Add the sausages to your slow cooker and, without washing the pan, add onions and celery and stir-fry for 10 minutes or so until the onion starts to soften.

Now add the peppers and continue to fry gently for a further 5 minutes.

Move the veg over to make a small space in the pan and add the tomato puree and garlic; fry for a minute or two but don’t let it burn.

Mix it all together.

Add the lot to your slow cooker along with the rest of the ingredients.

Give it a good stir and cook on low for 6 hours or high for 4 hours.

You might want to thicken with McDougalls Thickening Granules - a must for any slow cooker meals, as slow cookers do tend to make more liquid than cooking in the oven.

You can buy them on Amazon or in any good supermarket; you'll find them in the baking section. I love these thickening granules because you just stir them in and never get any lumps.

Alternatively, dissolve a little cornflour in a small amount of water and stir it into the casserole.

I used my Ninja Foodi 15-in-1 SmartLid Multi-Cooker in slow cooking mode. As the name suggests, this multi-cooker has 15 methods of cooking in 1 machine - how very marvellous!

Pressure Mode

• Natural release

• Quick release

• Delayed release

Combi-Steam Mode

• Steam meals

• Steam and fry

• Steam roast

• Steam bake

• Steam bread

Air Fry and Hob Mode

• Air fry

• Grill

• Bake

• Dehydrate

• Prove

• Sear/saute

• Steam

• Slow cook

• Yoghurt

Now, I've not long had it and so I'm still in the experimenting stage, but so far I am seriously in love with this machine! 💗 I will, of course, be bringing you many more Ninja Foodi Recipes.

Other Sausage casserole recipes you might like:

Slow Cooker Sausage Casserole

Vegetarian Sausage and Bean Casserole

Sausage and Guinness Casserole

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slow cooker, main, dinner

English

Yield: 4

Author: Jan Bennett

Slow Cooker Sausage Casserole

Total comfort food, serve with creamy mash potato or simply on its own with a hunk of crusty bread perhaps.

Prep time: 20 MinCook time: 6 HourTotal time: 6 H & 20 M

Ingredients

• 8 reduced-fat Cumberland Sausages
• 2 teaspoons vegetable oil
• 1 large onion - chopped
• 2 sticks of celery - chopped
• 1 orange pepper - deseeded sliced
• 1 red pepper - deseeded and sliced
• 2 nice fat cloves garlic - minced or very finely chopped
• 1 tbsp tomato purée (paste in the US)

*Rest of the ingredients*

• 1 teaspoon sweet smoked paprika
• 2 teaspoons red pepper flakes
• ¼ teaspoon black pepper
• ½ Knorr chicken stock cube
• 1 x 395g can mixed beans in mild chilli sauce
• 1 x 200g sweetcorn - drained well
• 1 x 400g tin of tomatoes - including their juice
• 1 teaspoon of Worcestershire sauce
• To serve:
• flat leaf parsley - chopped

Instructions

1. Add the vegetable oil to a large frying pan and cook the sausages turning so they brown evenly. There’s no need to fully cook them as they’ll have plenty of time to cook in the slow cooker.
2. Add the sausages to your slow cooker.
3. Without washing the pan, add onions and celery and stir-fry for 10 minutes or so until the onion starts to soften.
4. Now add the peppers and continue to fry gently for a further 5 minutes.
5. Move the veg over to make a small space in the pan and add the tomato puree and garlic, fry for a minute or two but don’t let it burn.
6. Add the lot to your slow cooker along with the *rest of the ingredients* and give it a good stir.
7. There's no need to add salt as the stock cube is enough - unless, of course, you think it needs it - just have a taste once cooked and decide.
8. Cook on low for 6 hours or high for 4 hours.
9. Serve with the parsley sprinkled over.

Notes

You might want to thicken with McDougalls Thickening Granules - a must for any slow cooker meals as slow cookers do tend to make more liquid than cooking on the oven. Alternatively, you can dissolve a bit of cornflour in a tiny bit of water and mix it into the casserole.

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