Slow cooker sausage casserole

This is made possible by BBC Foods!

Ingredients

• 2 tbsp vegetable or sunflower oil
• 1 medium onion, thinly sliced
• 12 chipolata sausages
• 3–4 medium carrots, around 300g/10½oz, peeled and cut into 2cm/¾in slices
• 600g/1lb 5oz medium floury potatoes, preferably Maris Piper, peeled and cut into 3–4cm/1½in chunks
• 400g tin chopped tomatoes
• 200ml/7fl oz hot chicken or vegetable stock, made with 1 stock cube
• 3 tbsp tomato purée
• 1 tsp dried mixed herbs
• salt and freshly ground black pepper

Method

1. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the onion over a high heat for 4 minutes.

2. Tip into the slow cooker.

3. Add the remaining oil to the frying pan and fry the sausages over a medium-high heat for 5 minutes.

4. While the sausages are frying, add the carrots, potatoes and chopped tomatoes to the slow cooker.

5. Mix the hot stock with the tomato purée and herbs. Pour into the slow cooker and season with salt and pepper; stir well.

6. Place the sausages on the tomato and vegetable mixture without stirring in.

   1. This will help them retain their colour and texture.

7. Cover the slow cooker with its lid and cook on high for 5–6 hours, or low for 7–9 hours.

Banner and Image Credit: BBC