A comforting and flavoursome meal, smokey sausage casserole is easy to make and delicious to eat!
I love how versatile sausages are. Great on the BBQ in summer or served with mashed potatoes in winter they are loved by both kids and adults all year round. This slow cooked Smokey Sausage Casserole only requires a little bit of prep. After that, everything cooks in the slow cooker including the potatoes!
It doesn’t really matter what kind of sausages you use, either pork, beef or lamb would work. I’ve used an OXO cube and boiling water in this recipe, but feel free to use liquid beef stock if you have some to use up.
How to make smokey sausage casserole:
Start by browning the sausages on each side in a dry frying pan. Then add them to the slow cooker. In the same pan, sauté the onions with olive oil for a few minutes until they start to turn soft. Next, add the crushed garlic, then heat through for 1 minute. Stir in the brown sugar and then the flour. Mix everything together.
Pour the cooked onion mixture into the slow cooker, making sure to get all the flavoursome little bits off the pan and into the slow cooker. Then add the kidney beans, cumin, paprika and Worcestershire sauce. Next, whisk the oxo cube with boiling water until dissolved, then pour in to the slow cooker. Stir everything together then place the 4 potatoes on top of the sausages.
Cook on high for 3-4 hours until the potatoes are cooked through and the sausage casserole is nice and thick. You may have to stir half-way through cook time and turn the potatoes over. Once the casserole is cooked, season to taste with salt and pepper. Serve the sausages with a large spoonful of hot smoky bean sauce and greens on the side. Add potatoes with butter and a dollop of sour cream on top.
What kind of sausages can I use? Whatever you prefer! I quite like pork with this recipe but feel free to use beef, venison or chicken.
Can I make this in the oven? Brown the sausages and sauté the onions in a cast iron dish then bake for 1.5-2 hours at 180.C with the lid on until potatoes are cooked through. Remove the lid to thicken up the sauce.
Pin this post to your dinners board on Pinterest and save it for later
MADE THIS RECIPE?
PLEASE CLICK ON THE STARS BELOW AND RATE IT!
- 8 sausages
- 1 Tbsp olive oil
- 1 onion, finely sliced
- 3 cloves garlic, crushed
- 1 Tbsp brown sugar
- 2 Tbsp plain flour
- 1 can red kidney beans, drained (400g)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 Tbsp Worcestershire sauce
- 1 beef oxo cube
- 2 cups boiling water
- 4 medium potatoes
- Sour cream
- Fresh steamed greens
- Brown sausages on each side in a dry frying pan and then add to the slow cooker.
- In the same pan sauté onion with olive oil for a few minutes until turning soft. Add crushed garlic and heat through for 1 minute. Stir in brown sugar and then flour. Mix everything together and use a spoon to get all of the bits off the frying pan.
- Pour cooked onion mixture in to slow cooker. Add kidney beans, cumin, paprika and Worcestershire sauce. Whisk oxo cube with boiling water until dissolved then pour in to slow cooker. Stir everything together then place the 4 potatoes on top of the sausages.
- Cook on high for 3-4 hours until the potatoes are cooked through and the sausage casserole is nice and thick. You may have to stir half-way through cook time and turn the potatoes over.
- Season casserole to taste. Serve sausages with a large spoonful of hot smokey bean sauce and greens on the side. Add potatoes with butter and a dollop of sour cream on top.
- This recipe could be made in a cast iron dish in the oven. Just bake for 1.5-2 hours at 180.C until potatoes are cooked through. Remove the lid to thicken up the sauce.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 600Total Fat: 51gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 111mgSodium: 1431mgCarbohydrates: 66gFiber: 10gSugar: 11gProtein: 34g
Nutritional values are approximate. Please use your own calculations if you require a special diet.