This slow-cooker sausage casserole is the perfect meal for busy weeknights or cosy weekends. Packed with thick-cut pork sausages, vibrant vegetables, and a rich tomato-based sauce, it’s a hearty and satisfying dish that requires minimal prep.
You'll also love my sausage tray bake, sausage and bean casserole, sausage and pepper pasta, and sausage and tomato pasta.
You can find all my one-pot recipes here if you'd like to simplify dinner time. And my meal plans are always a helpful tool for making weekly dinner planning easier.
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⭐️ Why this recipe works
- Rich and Flavourful: The variety of spices and herbs meld together to create a deep, hearty flavour that's hard to resist.
- Quick and Easy Meal Prep: Using ready-to-go ingredients slashes your kitchen time, letting the slow cooker handle the slow and steady cooking for you. Perfect for busy weekdays!
- Delicious Leftovers for Days: The casserole’s complex flavours continue to meld and improve, making it a prime choice for effortless and tasty midweek dinners. Plus, it reheats like a dream, ideal for meal prepping or batch cooking.
🧾 Ingredients overview
- Pork Sausages: Provides the main protein and flavor base.
- Red Onion: Adds sweetness and depth to the dish.
- Garlic: Enhances the overall flavor with its aromatic qualities.
- Red Bell Peppers: Contributes color and a slight sweetness.
- Brown Chestnut Mushrooms: Adds a meaty texture and umami flavor.
- Mixed Dried Herbs: Infuses the dish with a blend of aromatic flavors.
- Tomato Puree: Thickens the sauce and adds a rich tomato flavor.
- Chopped Tomatoes: Creates the base of the sauce with a fresh tomato taste.
- Worcestershire Sauce: Adds a tangy, savory kick.
- Beef Stock: Provides a rich and hearty liquid base.
- Salt and Pepper: Essential for seasoning and bringing out flavors.
- Cannellini or Navy Beans (optional): Adds extra protein and texture.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Slow Cooker Sausage Casserole recipe step-by-step
- Brown the Sausages: Heat a tablespoon of oil over medium heat in a frying pan. Add sausages and brown on all sides. Transfer the browned sausages to the slow cooker. (Optional step to enhance the sausage flavors.)
- Prepare Vegetables: Add the thinly sliced red onion, minced garlic, chopped red bell peppers, and mushrooms to the slow cooker.
- Add Wet Ingredients: Stir in the tomato puree, tinned tomatoes, Worcestershire sauce, and beef stock. Mix well to combine.
- Season: Add the mixed dried herbs, salt, and pepper. Stir to incorporate all ingredients.
- Slow Cook: Cover and set the slow cooker on low for 6-8 hours or on high for 4-5 hours.
- Optional: If using, add the cannellini or navy beans 30 minutes before cooking is complete. Stir well.
- Serve: Stir the casserole well, taste, and adjust the seasoning if needed. Serve over mashed potatoes.
📖 Variations
- Sausages: Use chicken or turkey sausages for a lighter option.
- Vegetables: Substitute or add vegetables like zucchini, carrots, or potatoes.
- Beans: Swap cannellini beans for black beans or chickpeas.
- Herbs: Replace mixed dried herbs with fresh herbs like thyme, oregano, or basil.
- Stock: Use vegetable stock for a vegetarian version (if using vegetarian sausages).
- Spices: Add a pinch of chili flakes for some heat.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Tomato Paste Technique: When adding tomato puree, let it cook for a minute or two before adding other liquids. This deepens the tomato flavor and removes any raw taste.
- Herb Infusion: Tie fresh herbs (like rosemary and thyme) in a bundle with kitchen twine and add them to the slow cooker. This allows you to easily remove them before serving, leaving behind their aromatic flavors.
- Balance Acidity: If the casserole tastes too acidic from the tomatoes, add a pinch of sugar or a small amount of baking soda to balance the flavors.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled casserole in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the casserole in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, place the casserole in a saucepan over medium heat and warm until heated through. Alternatively, reheat in the microwave in a microwave-safe container, stirring occasionally.
❓Recipe FAQ's
You can make this casserole in a Dutch oven or a heavy pot with a lid. Cook it in the oven at 160°C (320°F) for 2-3 hours or until the sausages are cooked through and tender.
Remove the lid during the last hour of cooking to allow some of the liquid to evaporate and the sauce to thicken.
Portobello mushrooms or cremini mushrooms are good alternatives and provide a similar texture and flavor.
Yes, if using pre-cooked sausages, you can skip the browning step and simply slice them before adding to the slow cooker.
Looking for more slow cooker recipes? Try these:
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Slow Cooker Sausage Casserole: The Ultimate Comfort Food
Ingredients
- 8-10 thick-cut pork sausages, see notes
- 1 red onion, thinly sliced
- 2 cloves garlic, minced (see notes)
- 2 red bell peppers, deseeded and chopped
- 120 g (1 ¾ cups) brown chestnut mushrooms, chopped (see notes)
- 2 teaspoons mixed dried herbs, see notes
- 1 tablespoon tomato puree
- 400 g (14 oz) tin chopped tomatoes
- 1 tablespoon Worcestershire sauce
- 400-500 ml (1 ¾ cups) beef stock made with a stock cube
- Salt and pepper to taste
- Optional: 400 g tin cannellini beans or navy beans, drained
Instructions
- Brown the Sausages: Heat a tablespoon of oil over medium heat in a frying pan. Add sausages and brown on all sides. Transfer the browned sausages to the slow cooker. (Optional step to enhance the sausage flavors.)
- Prepare Vegetables: Add the thinly sliced red onion, minced garlic, chopped red bell peppers, and mushrooms to the slow cooker.
- Add Wet Ingredients: Stir in the tomato puree, tinned tomatoes, Worcestershire sauce, and beef stock. Mix well to combine.
- Season: Add the mixed dried herbs, salt, and pepper. Stir to incorporate all ingredients.
- Slow Cook: Cover and set the slow cooker on low for 6-8 hours or on high for 4-5 hours.
- Optional: If using, add the cannellini or navy beans 30 minutes before cooking is complete. Stir well.
- Serve: Stir the casserole well, taste, and adjust the seasoning if needed. Serve over mashed potatoes.
Notes
- Sausages: Cumberland or Lincolnshire sausages are preferred, but pork and apple or Italian-style sausages are good substitutes.
- Garlic: Fresh minced garlic can be replaced with garlic paste for convenience.
- Mushrooms: White closed-cup mushrooms can be used, though they have a milder flavor compared to brown mushrooms. Pre-sliced mushrooms can save time.
- Herbs: Mixed dried herbs can be replaced with dried thyme for a different flavor profile.
Nutrition
Meet the Chef!
Hi, I'm Debs—a Cordon Bleu-trained chef. I help you get incredible dinners on the table fast with fool-proof recipes and meal plans designed for tiny budgets! You'll find easy recipes with step-by-step instructions and tips and tricks I've learned over a 10-year career in professional kitchens.
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