Slow Cooker Sausage Casserole

Ingredients

• 8 (about 700g) Thick beef or pork sausages, fully thawed
• 1 Onion, sliced
• 2 Carrots, sliced thickly
• 500g Potatoes, cut into 3cm chunks
• 2 cloves Garlic, crushed
• 400g can Diced tomatoes
• ½ cup (125ml) Beef stock
• 1 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Dried mixed herbs
• 1 tbsp Cornflour, optional
• 2 tbsp Water, optional

You’ll need: Slow cooker, Frying pan (optional)

Method

1. 1

   Put the onion, carrots, potatoes and garlic in the slow cooker and lay the sausages on top. For a better colour you can brown the sausages in a frying pan first; it is optional.

2. 2

   Mix the tomatoes, stock, tomato paste, Worcestershire sauce and herbs and pour over.

3. 3

   Cover and cook on low for 4–5 hours or on high for 2½–3 hours, until the potatoes are tender and the sausages are cooked through with no pink inside. Don't cook them for longer or they will fall apart.

4. 4

   If you want a thicker gravy, mix the cornflour and water until smooth, stir in, cover and cook on high for 10 minutes.

5. 5

   Stir gently, break up the potatoes a little to thicken the sauce, and serve with bread or green beans.