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Sausage Casserole

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600g Good quality pork chipolata sausages Substitute for vegetarian sausages
3 Shallots
2 Carrots
1/2 Butternut squash
Tin of butter beans
400ml Roasted tomato and garlic sauce Or use 1 400g tin of chopped tomatoes
2 Sprigs of rosemary

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Sausage Casserole

    • Serves 8
    • Easy


    This is a great slow cooker recipe, perfect for a busy day in June. You can line it up in the morning to cook, pop off to work and come home to dinner all ready to eat! It should be ready to eat after 6-8 hours but I ended up leaving mine for 12 hours (as I was late home from work!) and it was just as good. The butternut squash had started to cook down and thickened the sauce a treat!

    This recipe should be enough for 2 dinners for a family of 4 (i.e. half can go in the freezer for another day). It’s especially tasty served with parsnip & potato mash.

    The gravy for the casserole uses a batch of my roasted tomato and garlic sauce which gives it a really tasty base but you could alternatively use a tin of chopped tomatoes.

    This recipe can also be made gluten free if you select suitable sausages. In fact, it could also be made into a veggie (vegan) alternative if you substitute the pork sausages for vegetarian ones.


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    Thinly slice the shallots. Peel and dice the butternut squash. Cut each of the sausages into 3. Peel and cut the carrot into batons.


    In a pan, fry the shallots and sausages until lightly coloured. Transfer this to the basin of the slow cooker and add the rest of the ingredients. Stir. This can then be left in the fridge until ready to cook in the slow cooker.

    When you are ready to start cooking, place the slow cooker basin into the slow cooker and ensure the lid is in place. Cook on low for 6-8 hours. Serve with parsnip and potato mash.

    Alison Lyles

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