Easy Slow Cooker Sausage & Bean Casserole
With just 15 minutes of prep time, this Easy Slow Cooker Sausage & Bean Casserole is packed with sausages, potatoes, beans & veggies all in a rich tomato sauce, making it a super tasty midweek meal bursting with flavour!
Servings: 4 servings
Calories: 924kcal
Equipment
- Frying Pan
- Meat thermometer optional
Ingredients
- 8 pork sausages
- 2 rashers back bacon smoked or un-smoked.
- 400 g ( 14 ounces )baked beans tin of
- 400 g ( 14 ounces) tinned chopped tomatoes one tin of
- 300 g ( 10.5 ounces) white potatoes peeled and chopped into large chunks.
- 1 medium onion diced.
- 2 medium carrots diced.
- 1 clove garlic crushed.
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 100 ml ( ½ cup) Knorr vegetable stock pot
Instructions
- Chop each sausage into three parts and chop the bacon into small squares. Fry these in a frying pan until browned on the outside. (see notes)
- Whilst the sausages and bacon are browning, peel and chop the potatoes into large chunks. (About the size you would chop for a roast potato). Then finely chop the onion and garlic.
- Scrub the outside of the carrots and either dice into small squares or chop into rounds, whichever is your preference.
- Make up the stock.
- Add the sausages and bacon to the slow cooker along with the vegetables and all of the rest of the ingredients and give it a good stir.
- Cook on high for 4 hours or low for 8 hours.
Video
Notes
Browning the sausages and bacon first gives loads more flavour and makes the bacon nice and crispy.
Try not to lift the lid while it’s cooking — every time you do, it slows things down.
This casserole actually tastes even better the next day, so it’s a great make-ahead dinner.
Leftovers will keep in the fridge for up to 3 days. Reheat gently on the hob or in the microwave until piping hot.
It freezes really well too. Cool completely, portion up, and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Want to mix it up? Turn it into a cowboy pie by topping with mash and baking in the oven until golden.
Pork sausages work best, but chicken or veggie sausages are fine too — just check cooking times if using veggie ones.
For a thicker sauce, cook on high with the lid off for the last 20–30 minutes.
Nutrition
Calories: 924kcal | Carbohydrates: 50g | Protein: 43g | Fat: 62g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 2171mg | Potassium: 1659mg | Fiber: 10g | Sugar: 11g | Vitamin A: 5538IU | Vitamin C: 32mg | Calcium: 141mg | Iron: 7mg
