Sausage Casserole Slow Cooker Recipe £1.18 per Serving

This sausage casserole slow cooker recipe is hearty, warming food with very little prep (my favourite kind of meal!) – just chuck it in and leave it to cook.

Sausage casserole slow cooker recipe

We don’t even need to give a step by step instruction for this casserole as it’s so easy to make 🙂

1. Prep the veg
2. Place sausages in the slow cooker and add everything on top
3. Cook on high for 8 hours or on low for 4 hours
4. Thicken with cornflour before you serve

You bung everything in the slow cooker, sit back/do chores/head to work (whatever you usually do) and have an all in one dinner ready to eat later in the evening.

You don’t need to use as much liquid as you would if you cooked a casserole in the oven, but it can still work out slightly too watery.

It happens because the liquid in a slow cooker doesn’t evaporate as it would when you cook it another way.

That’s one of the reasons it’s useful to have cornflour to hand. The cornflour thickens the casserole up, so it’s not like a soup. Just be sure to mix the cornflour with water first, so you don’t get lumpy bits in your casserole.

Can you reheat leftover sausage casserole?

Leftovers??!! What on earth are leftovers! ?

This sausage casserole serves four, but you can stretch it comfortably for more meals if you serve it with side dishes.

If you do have leftovers, look to cool the casserole down as quickly as possible by removing the contents from the slow cooker pot (which will keep it heated for a few hours even when you’ve turned it off). Place it in an airtight container, and you can keep it in the fridge for up to three days.

When you’re ready to eat it again, it’s fine reheated on the hob or in the microwave.

Can you freeze sausage casserole?

Any leftovers (or maybe even the whole casserole if you’re getting ahead with meal planning), needed to be cooled quickly. Transfer the casserole to an airtight container and, once cooled, it can store in the freezer for up to 4 months (remember to write a date on the tub, so you know when you need to use it by).

Be sure to defrost your casserole in the fridge overnight, and then you can reheat from thawed on the hob or in the microwave.

Tips:

• We don’t brown the sausages (to save time) but you can if you prefer to. It doesn’t make that much difference in the taste of the casserole but does mean you need to spend more time prepping and you’ll have more washing up.
• As this casserole is already packed out with vegetables, potatoes and beans, you don’t need to serve it with any other sides, if you don’t want (although I do love mopping up the rich tomato-based gravy with a bit of crusty bread!). But, you can stretch the casserole for more people, or make sure you have leftovers for lunch/dinner another day if you do. In which case, look to serve your sausage casserole with new potatoes, mash potatoes and green veg.
• The slow cooker is always a winner for me as it costs less to run than cooking on the hob or in the oven. If you want to cook this dish in the oven instead, follow the same instructions but with an extra 250ml of water, and cook for approximately 2 and a half hours. Thicken the sausage casserole with cornflour, if necessary.

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Sausage Casserole Slow Cooker Recipe

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Course: Main Course

Cuisine: English

Keyword: Sausages, Slow Cooker

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 4

Author: Skint Chef

£4.69 Recipe / £1.18 Serving

Ingredients

• 2 red onions (£0.42)
• 3 large carrots (£0.18)
• 3 large parsnips (£0.51)
• 500 g new potatoes, sliced (£0.84)
• 500 ml beef stock (£0.04)
• 2 tbsp Worcester sauce (£0.10)
• 2 tsp garlic granules (£0.10)
• 1 tbsp mixed herbs (£0.10)
• 1 tbsp sage (£0.10)
• 1 tbsp parsley (£0.10)
• 3 Bay leaves (£0.10)
• 2 red peppers (£0.34)
• 12 good sized sausages (£1.08)
• 1 tin 400g kidney beans (£0.35)
• 1 tin 400g chopped tomatoes (£0.29)
• 1 tbsp cornflour, mixed with 2 tbsp water to thicken (£0.04)

Instructions

• Peel and chop the carrots, parsnips and peppers (large chunks), and quarter the onions.
• Add all the ingredients to your slow cooker, except for the cornflower, making sure the sausages are placed at the bottom.
• Cook on a low heat for at least 8 hours, or on a high heat for 4 hours.
• Once cooked, slowly mix in the cornflour to thicken, if needed. Remove the bay leaves and season with salt and pepper to taste.

Notes

Total cost £4.69, £1.18 per serving

Figures are correct at the time of calculation. Prices are based on a generic, mid price range supermarket, choosing their own value brand.

Tips:

• We don't brown the sausages (to save time) but you can if you prefer to. It doesn't make that much difference in the taste of the casserole but does mean you need to spend more time prepping and you'll have more washing up.
• As this casserole is already packed out with vegetables, potatoes and beans, you don't need to serve it with any other sides, if you don't want (although I do love mopping up the rich tomato-based gravy with a bit of crusty bread!). But, you can stretch the casserole for more people, or make sure you have leftovers for lunch/dinner another day if you do. In which case, look to serve your sausage casserole with new potatoes, mash potatoes and green veg.
• The slow cooker is always a winner for me as it costs less to run than cooking on the hob or in the oven. If you want to cook this dish is the oven instead, follow the same instructions but with an extra 250ml of water, but cook for approximately 2 and a half hours, then mix in the cornflour.

Tried this recipe?Mention @skintchef or tag #skintchef!