Slow cooker sausage and vegetable casserole

    8 hours 15 min

    You can adjust this casserole by omitting and swapping certain vegetables to your choosing. If you don't want it spicy you can omit the chilli powder and cumin, or add more if you want real heat.


    68 people made this

    Serves: 6 

    • 6 to 8 of your favourite sausages (Lincolnshire are mine)
    • 1 onion, minced
    • 3 garlic cloves, minced or crushed
    • 2 sticks celery, diced
    • 2 peppers, mixed colours, seeded and diced
    • 200g mushrooms, sliced
    • 2 (400g) tins chopped tomatoes
    • 1 (400g) tin red kidney beans, drained and rinsed
    • 1 teaspoon Worcestershire sauce
    • 2 teaspoons chilli powder
    • 1 teaspoon ground cumin
    • 1 beef stock cube
    • salt and pepper to taste
    • 100ml red wine
    • 1 tablespoon cornflour (optional)

    Prep:15min  ›  Cook:8hr  ›  Ready in:8hr15min 

    1. Spray a nonstick frying pan with oil and put on moderate heat. When hot enough add the sausages and cook for a few minutes just to start them to brown on the outside, without cooking all the way through.
    2. Add the onion, garlic, celery and peppers and fry gently for about 5 minutes.
    3. In the slow cooker add the mushrooms, tinned tomatoes, kidney beans, Worcestershire sauce, chilli powder, cumin, beef stock cube and salt and pepper. Give it a quick stir and transfer all the contents of the frying pan to the slow cooker.
    4. Add the wine and stir again. Put the lid on the slow cooker and cook on low according to slow cooker instructions. I have found it only takes around 4-5 hours on low but I have also left it to cook for up to 8 hours.
    5. Before serving, if it is a little too watery for your taste, dilute 1 tablespoon cornflour in 2 to 3 tablespoons cold water. Add to slow cooker and stir well, then leave to cook for a further 30 minutes to thicken.
    6. Serve with mashed potato or rice.

    Using leftovers

    I find that this makes rather a lot with plenty of veg and juice left over still in the slow cooker after serving out. So after it has cooled, I give the leftovers a quick blend and have it as a soup for lunch. Leftovers can be kept in the fridge for a maximum of 24 hours.

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    One of our favourites we have several times a month. Easy to make and so tasty!  -  15 Aug 2017