Slow cooker sausage casserole

Updated at: Sun, 01 Sep 2024 14:27:38 GMT

Step 1

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausages and brown them on all sides. This step adds extra flavor but can be skipped if you’re short on time.

Step 2

In the same skillet, add the remaining tablespoon of olive oil (if needed), and sauté the chopped onion, garlic, carrots, celery, and red bell pepper for 5 minutes, until they start to soften. Again, this step is optional but enhances the flavor.

Step 3

Place the browned sausages and sautéed vegetables into the slow cooker.

Step 4

Add the diced tomatoes, tomato paste, chicken or vegetable stock, thyme, oregano, bay leaf, Worcestershire sauce (if using), salt, and pepper. Stir everything together.

Step 5

Cover and cook on Low for 6-8 hours or High for 3-4 hours. The sausages should be fully cooked, and the vegetables tender.

Step 6

Before serving, or freezing remove the bay leaf add peas and check the seasoning, adjusting with more salt and pepper if needed.

Step 7

Boil potatoes for about 30mins then mash as usual

Step 8

Garnish with chopped parsley.

Step 9

Cool completely

Step 10

Portion out into freezer containers/bags and label

Step 11

Thaw in the refrigerator overnight

Step 12

Transfer the thawed casserole to a pan and reheat on the hob. Check seasoning and Make sure it is fully heated before serving

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Makes leftovers