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Slow Cooker Sausage Casserole |
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| Serves 4 |
Prep 20 mins |
Cooking 4h |
Easy |
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My rating |
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Ingredients |
2 red onions, finely chopped
1 celery stick, finely chopped
1-2 tbsp veg oil
4 carrots, cut into fat pieces
12 chipolatas, each halved
1 sweet potato, peeled and cut into chunks
400g tin tomatoes
1 tbsp tomato purée or tomato and veg purée
1 thyme sprig
1 rosemary sprig
1 beef stock cube or stock pot
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Fry the onion and celery in
the oil over a low heat until it starts to soften and
cook, about 5 mins, then spoon it into the slow cooker.
Fry the carrots briefly and add them too.
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Brown the sausages all over in
the same frying pan – make sure they get a really good
colour because they won’t get any browner in the slow
cooker. Transfer to the slow cooker and add the sweet
potato and tomatoes.
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Put the purée in the frying pan
and add 250ml boiling water, swirl everything around to
pick up every last bit of flavour, and tip the lot into
the slow cooker. Add the herbs, stock cube and some
pepper. Don’t add salt until the casserole is cooked as
the stock can be quite salty. Cook on high for 4 hrs or on
low for 8 hrs, then serve or leave to cool and freeze.
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DAILY
DINNERS 
