A comforting and flavoursome meal, smoky sausage casserole is easy to make and delicious to eat! Simply add everything to the slow cooker and wait for the magic to happen.
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 Smoky Sausage Casserole only requires a little bit of prep. After that, everything cooks in the slow cooker including the potatoes!
Ingredients:
- Sausages: It doesn't really matter what kind of sausages you use, either pork, beef or lamb would work.
- Stock: 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.
- Potatoes: For best results, use a waxy or all-purpose potato that will hold its shape well. In New Zealand, examples would would be a Nadine or Red Rascal. Avoid an Agria or similarly floury potato that could overcook and turn mushy.
How to make smoky 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.
For more great recipes using sausages check out my posts for Slow Cooker Sausage Pasta, Sausage Picnic Pie and my super popular, classic Curried Sausages.
Recipe FAQs:
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.
Whatever you prefer! I quite like pork with this recipe but feel free to use beef, venison or chicken.
Yes it can, you would just need to ensure you used gluten free sausages, stock and Worcestershire sauce. If you can't find a gluten free Worcestershire sauce, replace it with a gluten free soy sauce which is more readily available.
Storage:
Store your leftover smokey casserole in an airtight container in the fridge for up to a week. Reheat in the microwave or on the stovetop until piping hot.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Smoky sausage casserole
A hearty and flavoursome sausage casserole served with soft and fluffy potatoes.
Ingredients
- 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
To serve
- Butter
- Sour cream
- Fresh steamed greens
Instructions
- 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.
Notes
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
- 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: 1Amount 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.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Maureen says
So delicious!!! I used frozen sausages (browned in the airfryer) and it still turned out delicious.
VJ cooks says
Oh that's awesome! Good idea 🙂
Olivia says
Hey Vanya, do you think this recipe will turn out ok cooked on Low? I have a multi cooker that I can’t select high. Thanks
VJ cooks says
Yes of course. Cook on Low for 6-8 hours.
Dani says
Made this in the oven in 1.5 hours, and I burnt it a little - my error! Went and got groceries and didn't stir while it was cooking. Totally delicious though. Thank you!
VJ cooks says
Ah rats! Glad to hear it was still tasty though 🙂
Sarah says
Could this be made with chicken sausages and chicken stock? Thank you
VJ cooks says
Hi Sarah, chicken sausages and stock will produce a different flavour but the recipe will still work!
Kat says
Hi, do you need to use a particular type of potatoes and do you need to prick them first? thanks
VJ cooks says
Hi Kat, great question. You want a waxy or all-purpose potato that will hold its shape well. In New Zealand, examples would would be a Nadine or Red Rascal. Avoid an Agria or similarly floury potato that could overcook and turn mushy. I'll update the recipe to include this 🙂
Lizzie says
Is this suitable to freeze? Thanks
VJ cooks says
Absolutely. Although I wouldn't recommend freezing the potatoes.
Laura says
My husband hates beans, what might be a good substitute?
VJ cooks says
Whatever you want. Chickpeas, cauliflower florets, lentils. Or make a different recipe.
Jaz says
Amazing in flavour, I forgot I was suppose to put it on in the morning so cooked it on the stove top instead. Still worked a treat
VJ cooks says
Oh great!
Angela frecklington says
This was delicious, whole family loved it
VJ cooks says
That's awesome. Thanks for the feedback, Angela.
Narisa says
This recipe is amazing, I honestly love it so much! The fact that I don't have to mash potatoes to go with this at the end of a busy day like I usually do with this type of slow cooker meal, is a game changer for me. Perfect amount of liquid to cook those potatoes and make lots of nice sauce. In our weekly winter rotation now!
VJ cooks says
Love this. Thanks for the feedback, Narisa.
Kirsten says
Would you be able to cook this in the pressure cooker? If so what would you recommend?
VJ cooks says
I haven't tried it in a pressure cooker sorry. It would probably involve about 10 minutes on high pressure, then opening to check on the potatoes. If they're not quite cooked, maybe 2-3 minutes on sauté mode until cooked through.
Fiona says
My family don't like onions (or celery ), what could I replace with, to still add flavour and texture to dishes like these? PS thanks for all the fabulous recipes!
VJ cooks says
Ah you could try leek, carrots, fennel, or green peppers if you prefer.