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Spoon scooping out a portion of cassoulet.

Slow Cooker Sausage Casserole

My Easy Slow Cooker Sausage Casserole recipe is hearty, budget friendly and most of all, packed full of flavour. Sausages are cooked with vegetables and beans in a rich tomato sauce infused with paprika. Definitely the tastiest midweek family meal whilst also easy on the pocket.
5 from 42 votes
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Course: Main Course
Cuisine: British
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Calories: 387kcal
Author: Sarah James

Equipment

  • 6 to 8 person slow cooker – I used my 6.5 litre ( 7 quart ) Crock Pot.

Ingredients

  • 8 - 12 thick sausages of your choice - I used Cumberland. Richmond meat free work well too.
  • 1 tbs oil
  • 2 red onions sliced
  • 3 carrots thickly sliced
  • 3 sticks celery thickly sliced
  • 2 red bell peppers deseeded and cut into large chunks
  • 400 g tin butter beans drained and rinsed
  • 400 g tin cannellini beans drained and rinsed
  • 3 cloves garlic - crushed
  • 2 tablespoons tomato puree / paste
  • 1 stockpot or cube or 1 tablespoon of vegetable stock powder - I used a beef stockpot
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons paprika
  • 2 teaspoons fresh thyme chopped or 1 teaspoon dried thyme
  • 500 g passata / sieved tomatoes
  • 250 ml hot water

Instructions

  • Heat oil in a frying pan, brown sausages and transfer to your slow cooker.
  • Add sliced onions, carrots, celery and peppers along with butter beans and cannellini beans to the slow cooker.
  • Add the garlic, tomato puree / paste, thyme, paprika, stock pot and passata.
  • Pour 250 ml hot water into the slow cooker.
  • Stir, pop the lid on and cook for 4 hours on high or 8 hours on low.
  • Serve with crusty bread, creamy mash or roast potatoes.

Notes

  • For US cup measures, use the toggle at the top of the ingredients list.
  • Your Slow Cooker Sausage Casserole will keep refrigerated for up to 3 days.
  • Completely cooled leftover sausage casserole can be frozen in airtight food safe containers for up to 3 months.
  • Defrost overnight in the fridge. Reheat in a pan on the stovetop over a medium to low heat for about 20 minutes. Check the sausages are piping hot all the way through before serving.
  • Nutrition information is approximate and meant as a guideline only.
Calories: 387kcal | Carbohydrates: 34g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 860mg | Potassium: 778mg | Fiber: 10g | Sugar: 5g | Vitamin A: 6572IU | Vitamin C: 61mg | Calcium: 107mg | Iron: 5mg