Slow Cooked Sausage Casserole

Slow Cooked Sausage Casserole

I love my slow cooker. In fact I have a confession: I have two. There is something really satisfying about knowing that when you get home at the end of the day dinner is already sorted and all you have to worry about is setting the table and organising some drinks. “It’s nice to know that you get just that little bit of extra time to spend with family or to relax and enjoy a cuppa .

One of my favourites and all-time go-to recipes is a sausage casserole. I usually have all of the ingredients in the cupboard or fridge, it doesn’t take much time to prepare and it smells delicious as it is cooking. I posted a picture of it a few days ago and after receiving a request for the recipe I am here to share the love. I hope you like it as much as my family do.

Preparation time: 20 minutes
Cooking time: 4 hours on low
Serves: 4


  • 1 tbsp olive oil
  • 6-8 of your favourite quality sausages. I like to use Salsiccia sausages but something like Cumberland would also work
  • 3 shallots, finely sliced
  • 2 cloves of garlic
  • 8 -10 new potatoes cut in half or quarters, if necessary
  • 400g cannellini beans washed and drained. These can be replaced with kidney, borlotti, butter beans or chickpeas
  • 400g tinned tomatoes with herbs
  • 60ml stock
  • 2 bay leaves
  • Worcestershire sauce
  • Freshly ground black pepper
  • Optional mustard and parsley leaves to serve


  1. Preheat a large pan on medium/low/high heat and add the oil
  2. Pop in the sausages and cook/fry them until they’re browned all over – approximately five minutes (if you know, this helps). If your pan is not large enough, cook the sausages in batches, transferring them over to the slow cooker as they become ready.
  3. Remove half of the oil, add the shallots and cook them for three minutes/until glazed, stirring continuously.
  4. Add the garlic and fry it with the shallots until soft, then place everything into the slow cook over the sausages
  5. Add the beans, potatoes, tomatoes, stock and bay leaves and season with pepper and Worcestershire sauce.
  6. Cover the cooker with the lid and cook on low for 4 hours until the sausages and potatoes are cooked through. Remove the bayleaves from the casserole and season with Worcestershire sauce and pepper to taste.
  7. Sprinkle with parsley leaves and serve with mustard.


3 thoughts on “Slow Cooked Sausage Casserole

      • krissie says:

        just popped back to say that I made the casserole tonight for supper, and theres plenty left over for tomorrow night too! it was delish!! I did add a can of lentils to it too, and we loved that. I took some photos but when cooking the dish doesnt look very photogenic, but . . . I wish I could photograph the smell of it cooking! yum! Thanks so much for sharing the recipe!

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