Slow-cooker sausage casserole

260 mins
Serves 4
https://www.bbcgoodfood.com/recipes/slow-cooker-sausage-casserole

Directions

  1. 1Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
  2. 2Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
  3. 3Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
  4. 4Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
  5. 5Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
  6. 6Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
  7. 7Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.
  8. 8Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.
  9. 9Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

Ingredients

  • 2 red onions, finely chopped
  • 2 red onions, finely chopped
  • 2 red onions, finely chopped
  • 1 celery stick, finely chopped
  • 1 celery stick, finely chopped
  • 1 celery stick, finely chopped
  • 1 tbsp rapeseed oil
  • 1 tbsp rapeseed oil
  • 1 tbsp rapeseed oil
  • 4 carrots, cut into fat pieces
  • 4 carrots, cut into fat pieces
  • 4 carrots, cut into fat pieces
  • 12 chipolatas, each halved
  • 12 chipolatas, each halved
  • 12 chipolatas, each halved
  • 1 sweet potato, peeled and cut into chunks
  • 1 sweet potato, peeled and cut into chunks
  • 1 sweet potato, peeled and cut into chunks
  • 400 g tin tomatoes
  • 400 g tin tomatoes
  • 400 g tin tomatoes
  • 1 tbsp tomato purée or tomato and veg purée
  • 1 tbsp tomato purée or tomato and veg purée
  • 1 tbsp tomato purée or tomato and veg purée
  • 1 thyme sprig
  • 1 thyme sprig
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 rosemary sprig
  • 1 rosemary sprig
  • 1 beef stock cube or stock pot
  • 1 beef stock cube or stock pot
  • 1 beef stock cube or stock pot

Equipment

slow cookerfrying pan