On a cold and dull day you can’t beat a good winter warmer to keep you cosy through the winter months. This slow cooker sausage casserole offers an indulgent alternative while squeezing some nutrition in to maintain a balanced diet.
Slow cooker sausage casserole
Time: prep 20 minutes, cooking time 4 hours on high or 8 hours on low
Serves: 4
Ingredients
2 red onions, finely chopped
1 celery stick, finely chopped
1-2 tablespoon of rapeseed oil
4 carrots, cut into fat pieces
12 chipolatas, each halved
1 sweet potato, peeled and cut into chunks
400g tin tomatoes
1 tablespoon of tomato purée or tomato and veg purée
250ml of boiling water
1 thyme sprig
1 rosemary sprig
1 beef stock cube or stock pot
Top Tip! Swapping your usual sasuages for low-fat alternatives and adding lots of mixed beans and pulses to your usual sausage casserole recipe increases the protein content, reduces calorie intake and will also help to keep you fuller for longer.
Method
Prep all of the ingredients, finely chopping the onions and celery. Chop the carrots into small pieces, peel and cut the sweet potato into chunks. And prepare the chipolatas by cutting them in half
Fry the onion and celery in the oil over a low heat until it starts to soften and cook (about 5 minutes). Then spoon it into your slow cooker. Fry the carrots briefly and add them to the slow cooker
Brown the sausages (or alternative) in the same pan, making sure they have a good colour all over, before transferring to the slow cooker and adding the sweet potato and tinned tomatoes
Add the tomtao puree (or alternative) to the pan with the 250ml of boiling water and add to the slow cooker. Add the herbs, stock cube and some pepper directy to the slow cooker and leave for 4 to 8 hours
Serve on its own, with some fresh bread or even in a baked potato
