Slow-cooker sausage casserole
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- olive oil, for frying
- 8 herby sausages
- 6 slices streaky bacon, chopped
- 1 large leek, sliced
- 1 clove garlic, sliced
- 1 glass white wine
- 100ml chicken stock
- a pinch dried chilli flakes
- 2 tbsp tomato purée
- 3 roasted red peppers from a jar, chopped
- 400g borlotti beans, drained and rinsed
- a small bunch flat-leaf parsley, roughly chopped
Method
- STEP 1
Heat the slow cooker to high. Heat the olive oil in a frying pan and brown the sausages all over, making sure you get a really good colour on them. Remove from the pan then cook the bacon until crisp and golden. Add the sausage and bacon to the slow cooker with the leeks, garlic, wine, stock, chilli flakes and tomato purée. Cook for 2 hours then add the peppers and beans and cook for another hour. Season and stir in the parsley before serving.
