Easy Slow Cooker Sausage Casserole

Ingredients

• 1 tsp Vegetable Oil
• 2 Onions, halved and finely sliced
• 2 Celery Sticks, diced
• 2 Red or Yellow Peppers, deseeded & chopped
• 2 Garlic Cloves, peeled & minced
• 8 Good Quality Sausages (use vegetarian sausages if preferred)
• 2 tsp Paprika
• 1 tbsp Oregano
• 400g tin of Chopped Tomatoes
• 1 Chicken Stock Cube*
• 1 Beef Stock Cube *
• 1 tin of Baked Beans
• 2 balls of Opies Stem Ginger, chopped
• 4 – 5 Opies Pickled Walnuts, chopped
• 1 jar of Opies Mini Silver skin Onions
• 2 Bay Leaves
• 1 tsp Pickled Walnut vinegar
• 100ml Water
• ½ tbsp Mustard Seeds (optional)
• ½ tsp Turmeric
• Salt & Pepper
• Fresh coriander leaves to garnish
• *(swap to vegetable stock cubes if making this dish vegetarian)

Method

1. For best results, sear the sausages in a frying pan until lightly browned. This will help to retain their shape in the slow cooker – but is optional, skip if you don’t have time.
2. If you did fry the sausages, use some of the water to deglaze the pan and extract as much flavour as possible.
3. Add all remaining ingredients into the slow cooker and mix well. Place the sausages into the mix so they are semi-submerged.
4. Cook on high for 3 – 4 hours or low for 6 – 7 hours.
5. If you don’t have a slow cooker, use a lidded casserole dish instead and place in the middle of the oven for around 3-4 hours (oven temperature 160°C / Gas Mark 3)
6. Serve in warm bowls with a sprinkle of fresh coriander.

Recipe from Opies.

Why not also try our Cheesy Mash Topped Meatloaf?

NorthernLife Sep/Oct/Nov 25