Jump to recipe
Slow Cooker Sausage & Baby Potato Casserole
- Category: Comfort |
Now this is a hug in a bowl, the perfect filling dish to feed a family on one of those cold winter nights.
SERVES
4
CALORIES
636
COOKING TIME
4 hours
DIFFICULTY
simple
Nothing compares to dipping butter-slathered bread into a casserole like this when the weather is miserable. I’ve used cocktail sausages here but you could use large sausages if you prefer. Add the cornflour paste if you like a thicker sauce. For more easy slow cooker recipes like this, you can pick up my first ever cookbook The Healthy Slow Cooker Book or my latest slow cooker book Slow Cooker Even Easier on Amazon today.
Tags:
- dinner |
- sausage |
- slow cooker |
Method
Step 1
Heat a nonstick frying pan over a medium heat on the hob, then place the sausages in the pan and cook for 5–10 minutes until browned all over but not cooked through. Place the sausages and all the remaining ingredients in the slow cooker, stir and season to taste. Cook on high for 4 hours or low for 8 hours.
Ingredients
500g (1 lb 2 oz) cocktail sausages
1kg (2.2 lbs) baby potatoes, halved (skin left on)
1 onion, chopped
400g (14 oz) of chopped tomatoes
4 garlic cloves, chopped
Handful of fresh thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 tbsp paprika
A few bay leaves
450ml (15 fl oz 3/4 pint) beef stock
150ml (5 fl oz) red wine
3 carrots, chopped (skin left on)
1 tsp dried oregano
1 heaped tbsp cornflour, mixed to a paste with 1 tbsp water (optional)
Salt and pepper, to taste
