This Slow Cooker Sausage Casserole is just delicious. What's more it can be waiting at home for you all day in the slow cooker just getting more and more fabulous darling. It is warming and so full of big flavours I get excited as soon as I walk through the front door.
As with most slow cooker meals it makes itself while I amuse myself with household chores....not. The sausages almost walk themselves into the pot.
The small amount of butter gives it yet another level of classic flavour and a good grind of black pepper and splosh of worcestershire sauce bring a warmth that goes perfectly with the meaty sausages.
It is reliable, warming, easy and delicious. What more could a hassled girl ask for?..
Slow Cooker Sausage Casserole
I cook it on Low for 7-8 hours or High for 4. You too can come home to this meaty hug in a pot. Seriously delicious winter comfort food.
The preparation too is another Brucey Bonus. It is simplicity itself with only a few ingredients alongside some from your store cupboard.
Do You Need To Brown Sausages Before Putting In Slow Cooker?
Yes you do, the only ingredients that need some attention here are the sausages. Brown for a few minutes until they have some colour. They do not need to be cooked through at this stage.
Step 1 - Making the Sauce
Simply add all the ingredients apart from the sausages into the slow cooker pot and flick the switch to high.
Step 2 - Browning the Sausages
Brown the sausages over a high heat in a frying pan. You are not wanting to cook them all the way through just get some colour on them. Add them to the pot.
Step 3 - Cooking the Sausage Casserole
Cook on High for 4 hours or Low for 6-8 hours. Simples.
What Do I Serve With Slow Cooker Sausage Casserole?
I almost always like to serve this with buttered fresh egg tagliatelle and green vegetables such as tender stem broccoli.
I buy the tagliatelli from the Supermarket and simply put a tbsp of butter through the pasta after I have drained it. I usually have the packets stashed in the freezer so I pull out a packet in the morning that I plan to make the Sausage Casserole.
It is usually 100 grams fresh pasta per adult. I have two young children so use 300 grams for our family of 4.
Other great ways to serve this is with mashed potatoes and peppery green beans. You would usually use about 700- 900 grams of raw potatoes for 4 people. I like to add a generous knob of butter and carefully season.
Brown or white rice is another good option. It is usually 60-90 grams of dried rice per person. Remember that brown rice takes significantly longer to cook than white. Follow the packet instructions but it is at least 30 minutes.
A jacket potato or is of course another great choice or ½ a tin of cannellini beans directly in the pot at the beginning of cooking.
When I am on a Low Carb Diet I serve alongside a pile of any green veg. They all work really well.
One important note to mention is that bread and butter served alongside this is a fantastic way to mop up the sauce. Serious Lushness......
- You can of course add extra vegetables. I am thinking chunks of butternut squash or swede, button mushrooms (put in a couple of hours before the end of cooking) or carrots. The vegetable aisle is your oyster. This is just my own personal preference but it is only a template. Empty out your vegetable drawer baby to suit.
- The herbs too can be replaced to suit your tastes. Thyme is an obvious one to add due to it's great compatibility with pork but you could crush some fennel seeds in there or add some basil or oregano. Jamie would be proud.
- I sometimes make this the day before, allow to cool and then refrigerate in the slow cooker pot. I then reheat it back in the slow cooker until it's piping hot for when I need it. I'm on fire.....
- If you don't have balsamic vinegar in the cupboard then any standard vinegar will do.
- Simply double up to feed 8. These servings are generous.
- I do strongly recommend that you use sausages with a high percentage of meat in. This gives the whole thing a much better flavour and the sausages stay meaty and intact during cooking.
IF YOU LIKE THIS SLOW COOKER RECIPE THEN YOU MAY LIKE THESE
Slow Cooker Sausage Casserole
This recipe for Slow Cooker Sausage Casserole is a classic winter warmer and so simple. Served with buttered fresh pasta and greens it's a veritable feast.
- 8 pork sausages
- 500 mls tomato passata
- 1 large garlic clove minced
- 1 large rosemary sprig
- 1 medium onion chopped into half moons
- ½ tsp ground black pepper
- ½ tsp salt
- 2 tbsp tomato ketchup
- 1 tsp sugar
- 30 grams unsalted butter
- 1 tbsp balsamic vinegar
- 1 tbsp worcestershire sauce
- 2 tbsp olive oil
Add all the ingredients apart from the sausages to the slow cooker and put on High.
Brown the sausages in a very hot frying pan in the olive oil. Give the pot a stir and add the sausages to the pot. Push them down into the sauce.
Cook on Low for 7-8 hours or for 4 on High. Remove the Rosemary Sprig.
Season carefully to taste
Apply to Partied Out Face
If you don't have balsamic vinegar in the cupboard then any standard vinegar will do.
Simply double up to feed 8.
I sometimes make this the day before, allow to cool before refrigerating. I then reheat it through until piping hot in the slow cooker the next day.
These servings are generous.
I have joined this post with Cook, Blog, Share over at Casa Costello