Slow Cooker Sausage Casserole

This Slow Cooker Sausage Casserole is rich, savoury, and packed with tender sausages, carrots and peas in a deep onion gravy — served here spilling out of a giant Yorkshire pudding with creamy mashed potato for the ultimate comfort dinner.

Ingredients

• 8 pork sausages
• 1 tbsp vegetable oil
• 1 large onion, sliced
• 2 garlic cloves, minced
• 3 carrots, sliced into rounds
• 1 tbsp plain flour
• 500ml (2 cups) beef or chicken stock
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato purée
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 100g (¾ cup) frozen peas
• To serve: mashed potato and giant Yorkshire puddings

Slow Cooker Sausage Casserole: Instructions

1. Heat the oil in a frying pan and brown the sausages on all sides for 4–5 minutes. This isn’t essential but adds extra flavour.
2. Transfer the sausages to the slow cooker.
3. In the same pan, soften the onion and garlic for 2–3 minutes, then add to the slow cooker along with the carrots.
4. Sprinkle over the flour and stir to coat the sausages and vegetables lightly.
5. Pour in the stock, Worcestershire sauce, and tomato purée, stirring well.
6. Add the thyme, bay leaf, salt, and pepper.
7. Cover and cook on low for 6–7 hours, or high for 3–4 hours, until the sausages are cooked through and the sauce has thickened.
8. Stir in the frozen peas during the last 20 minutes of cooking.
9. Remove the bay leaf before serving.
10. Meanwhile, prepare mashed potato and bake giant Yorkshire puddings according to package instructions.
11. Spoon the sausage casserole into the Yorkshire pudding cases.
12. Top with a generous scoop of mashed potato and extra gravy, then serve hot.

A true British classic — rich, filling, and perfect for family dinners on cold nights.