Slow cooker Sausage Casserole Recipe
This warming, hearty slow cooker sausage casserole recipe is perfect for a cool Autumn or Winter day. Choose a good quality butchers style sausage for best results. You can add in extra vegetables if you like or leave out those which you’re not so keen on.
Cooking Tips: Always brown the sausages first if you’re leaving them whole with the skin on.
If you’re short of time or want the sausages to go further, try taking them out of their skins or chopping each sausage into 3 or 4 pieces
- 1 x pack of pork sausages – either 6 thick or 8 chipolatas (you can use more if you like!)
- 1 tablespoon of olive oil (approx)
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 1 or 2 sticks of celery (optional) washed, sliced and diced
- 1 or 2 vine ripened fresh tomatoes finely chopped (optional)
- 1-3 cloves of garlic peeled and crushed (optional)
- A couple of shakings of Worcestershire sauce or Hendersons relish (optional)
- A chicken stock pot/stock cube (optional)
- Herbs du Provence I normally shake the jar a couple of times and that’s normally about right.
- Chicken gravy granules (or your usual favourite method of thickening a casserole.)
Brown the sausages and sweat the vegetables
In a pan (or in your slow cooker dish if like mine it is made of metal and is a sear and stew one!) add the olive oil over a medium heat and brown the sausages. Put to one side
In the same pan add the onions, celery, carrots, and garlic if using.
Gently heat over a low- medium heat until the vegetables have started to soften and go a bit translucent. Keep stirring the vegetables to stop them from sticking on the bottom of the pan
Add in the tomatoes if using
Add in the tomatoes if using and stir well
Transfer to slow cooker pan
If you don’t have a sear and stew slow cooker transfer your vegetables and sausages to the slow cooker dish.
Add the worcestershire sauce and stock
Add a couple of shakings of worcestershire sauce or hendersons relish and herbs to taste and stir well
Add the stock pot to the casserole and top up with water until the stock is just to say covering the sausages and vegetables.
Cook on high for 3-4 hours or all day on low
Thicken and check seasoning
At the end of the cooking time stir in your thickening agent (I use chicken gravy granules which seem to do the trick!) and check seasoning and serve.
Serve with celeriac chips or mashed potatoes and vegetables.
Tweaks to the recipe
You could add dumplings one hour before the end of cooking time and crank the temperature onto high.
Or if you prefer you could add sliced potato to the top of the casserole when you put it on to create a sausage hotpot
Check out my other slow cooker recipes