This recipe for Easy Slow Cooker Sausage Casserole is a classic winter warmer and so simple. Served with buttered fresh pasta and greens it's a veritable feast.
Brown the sausages in a very hot frying pan in the olive oil.To make this recipe in a saucepan simply repeat the steps above but brown the sausages in a saucepan and simmer for about 15 minutes until the sausages are cooked and the sauce is slightly thickened.
Add all the ingredients to the slow cooker and put on High.
Cook on Low for 7-8 hours or for 4 on High. Remove the Rosemary Sprig.
Season carefully to taste
Notes
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.
To make this recipe in a saucepan simply repeat the steps above but brown the sausages in a saucepan and simmer for about 15 minutes until the sausages are cooked and the sauce is slightly thickened.