Slow cooker sausage casserole

Even in the summer there is something about tucking in to comfort food, especially after a really busy day and for us one of the fab, easy, slow cooker meals that we all love is Sausage casserole.   I tend to use any vegetables that we have left the day before food shopping and in the summer months add peas and beans from the garden at the end of the cooking process. 

It is a simple dish, but one that is always polished off by the boys.  Schwartz has an easy to follow sausage casserole recipe for cooking in the oven, below is my recipe to cook it in the slow cooker.

Ingredients:

• Pack of good quality sausages
• Diced onion
• 1 leek
• 1 clove of garlic (crushed or chopped) 
• Chopped Carrots
• Any other root vegetables that you have.
• 1 tbsp plain flour
• 1 tablespoon of tomato puree
• 350ml of warm stock
• (option vegetables - chopped peppers, new potatoes and mushrooms)

Method:

I brown the sausages off in a pan with a tiny bit of oil and then remove and add them to the slow cooker.

In the same pan fry the onion, leek and garlic and stir in the flour and tomato puree

Transfer to the slow cooker

Clean the pan with a small amount of stock and transfer to the slow cooker and add the remaining vegetables to the slow cooker with the remainder of the stock.

I try to ensure that the ingredients are just covered with liquid and I cook on low power for eight hours of high for for hours.

If I have added potatoes to the sausage casserole we tend to eat it with crusty bread or with Yorkshire puddings.  otherwise it is delicious over mash potato or jacket potatoes.