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