Sausage Casserole Recipe (Page 1 ) | August 19, 2023
Annonce:

A comforting and hearty one-pot sausage casserole recipe with spicy chorizo, smoked paprika and plenty of vegetables, perfect for a filling family meal.

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The best slow cooker sausage casserole recipe. A delicious and easy to prepare slow cooker recipe idea. Sausages, onions, bacon, mushrooms and beef stock give this dish a rich flavour.

While the garlic and dried herbs add subtle notes of spice. With all these ingredients combined and cooked slowly for 6 hours, your family will love the aroma in the house and the flavours it brings to the plate!

Perfect served with mashed potatoes and peas.

INGREDIENTS

  • 1 tablespoon Olive Oil
  • 2 Red Onions cut into rings
  • 1 teaspoon Balsamic Vinegar
  • 6 Sausages
  • 100 grams Bacon Lardons
  • 190 grams Mushrooms We like chestnut mushrooms
  • 1 teaspoon Garlic Puree or 2 cloves minced
  • ½ tablespoon Sundried Tomato Puree or 1 tablespoon regular tomato puree
  • 500 ml Beef Stock I reccomend using reduced salt cubes
  • ½ teaspoon Mixed Herbs
  • 2 Bay Leaves
  • 1 tablespoon Cornflour

Sausage casserole Recipe

INSTRUCTIONS

  • In a pan, gently sautee red onion rings in olive oil over low heat with the lid on for about 6 minutes or until soft, stirring occasionally.
  • 1 tablespoon Olive Oil,2 Red Onions
  • Add a splash of balsamic vinegar to the onions once softened and stir through with the lid off.
  • 1 teaspoon Balsamic Vinegar
  • Meanwhile in another pan and fry off bacon lardons for 2 minutes.
  • 100 grams Bacon Lardons
  • Place sausages in a medium hot pan, use a fork to pierce skin to allow fat to escape during cooking.
  • 6 Sausages
  • Keep turning sausages until browned on all sides. They do not need to be cooked through, they will finish cooking in the slow cooker.
  • Into the slow cooker add mushrooms with cooked onions and bacon lardons.
  • 190 grams Mushrooms
  • Add sundried tomato puree, garlic, herbs and bay leaves.
  • 1 teaspoon Garlic Puree,½ tablespoon Sundried Tomato Puree,½ teaspoon Mixed Herbs,2 Bay Leaves
  • Mix together cornflour with equal amount of water until smooth and lump free.
  • 1 tablespoon Cornflour
  • Pour cornflour mixture in with the beef stock and stir well.
  • 500 ml Beef Stock
  • Pour stock over the top of all the ingredients and stir through.
  • Pop the browned sausages on top.
  • Pop the lid on. Cook for 6 hours on Low (Recommended for best results) or 4 hours on High
  • Keep the lid on the whole time. Do not feel tempted to lift it to look inside or stir it! This will affect the total cooking time.
  • After the full cooking time take the lid off and give a good stir.
  • If you like a thicker gravy mix 1 tablespoon of cornflour with 1 tablespoon of water and add to the pot. Turn on high and keep the lid off. It should thicken within 15 minutes.
  • Ready to serve, perfect with mashed potato and peas.

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