Slow-cooker sausage casserole

Method 1

Ingredients

2 red onions

finely chopped

1 celery stick

finely chopped

1-2 tbsp rapeseed 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

step 1

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.

step 2

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.

step 3

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.

RECIPE TIPS

SLOW COOKERS

Slow cookers vary in capacity and efficiency – you may want to check casserole timings against the manufacturers’ instructions on yours.

Method 2

Ingredients:

- 1 pound of sausages (cut into bite-sized pieces)

- 1 onion (chopped)

- 2 cloves of garlic (minced)

- 2 carrots (sliced)

- 2 celery stalks (chopped)

- 1 can of diced tomatoes

- 1 can of tomato sauce

- 1 cup of chicken or vegetable broth

- 1 teaspoon of dried thyme

- 1 teaspoon of dried oregano

- Salt and pepper to taste

- 1 cup of frozen peas

- 1 cup of frozen corn

- Optional: chopped fresh parsley for garnish

Instructions:

1. In a large skillet, brown the sausages over medium-high heat until cooked through. Transfer the sausages to the slow cooker.

2. In the same skillet, sauté the onion, garlic, carrots, and celery until softened. Add them to the slow cooker.

3. Add the diced tomatoes, tomato sauce, chicken or vegetable broth, dried thyme, dried oregano, salt, and pepper to the slow cooker. Stir to combine.

4. Cover and cook on low for 4-6 hours or on high for 2-3 hours.

5. About 30 minutes before serving, add the frozen peas and corn to the slow cooker and stir. Cook until heated through.

6. Serve the sausage casserole hot, garnished with chopped fresh parsley if desired.

Comments

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