Recipe – Slow Cooker Sausage Casserole
#Blogtober Day 2
Good morning and happy Tuesday. Today I am sharing a recipe with you for a sausage casserole. One of the best things about the arrival of Autumn is the re-ermerging slow cooker! I love mine and it is really easy and convenient to use.
Slow Cooker Sausage Casserole
What You Will Need
Pack of 8 Sausages (I used Lincolnshire)
Onion, diced
Leek, sliced
2 large carrots, sliced
One red or orange pepper
Worcestershire Sauce
Large handful of mushrooms, peeled and sliced (OSTOMATE TIP – chop your mushrooms really small to get the taste but not risk a blockage)
I used a Sausage Casserole packet mix for this recipe and 300ml water – easy and cheap, most supermarkets do these packet sauces on offer.
If I didn’t use this I would also use
A tin of chopped tomatoes
250ml water
Stock cube (I use beef, but you could use a vegetable one)
Gravy granules to thicken sauce if needed
A teaspoon of mixed herbs
How To Make It
I always like to brown the sausages first to give them some colour and add flavour.
I then threw everything in the slow cooker and popped it on high for 4 hours to cook.
About half an hour before it finished I got Ste to make me some dumplings and pop them in. This is personal choice and you can leave these out! I served the casserole with some fresh, crusty bread and butter and it was the perfect Autumnal tea!
I haven’t shared a recipe for a while but hope to do some more in the coming weeks. This one is a firm favourite for me though, and the ultimate comfort food. Enjoy!
The Spoonie Mummy 
Oh wow, this gave me a huge nostalgic craving!
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I know you can’t risk beans with Stanley BUT I can eat beans and I add them to my sausage casserole (quorn for me but normal for the famalam) great recipe hun xx
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Really nice layout and fantastic articles, nothing at all else we want : D.
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