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

oznor

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.

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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.

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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!

NatalieThe Spoonie Mummy

2 Comments

  1. 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

    Like

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