This slow cooker sausage casserole is rich and comforting, and a dinner my son loves! Gluten-free sausages are slow cooked in a tomato and vegetable based sauce flavoured with wine and herbs (you can omit the wine if you prefer) until tender.
Serve with mashed potato or on jacket potatoes and freeze any leftovers for an easy dinner later in the week.
I love dishes like this that you can prepare in the morning and then come home in the evening to a delicious smelling kitchen and a dinner that is pretty much done. It takes a little weight off the mind during the day, with one less thing to think about.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic crushed
- 500 g gluten-free sausages
- 1 tablespoon tomato puree
- 120 ml white or red wine or extra stock
- 2 sticks celery finely chopped
- 4 carrots finely chopped
- 400 g tin chopped tomatoes
- 120 ml gluten-free vegetable or chicken stock
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- salt
- black pepper
To Serve
- parsley
Method
- Fry the onion in the oil for 5-7 minutes, until soft.
- Add the garlic and cook for a minute until fragrant. Tip into the slow cooker.
- Return the pan to the heat and add the sausages and cook until they are browned all over.
- Stir in the tomato puree and cook 30 seconds, then carefully tip it all into the slow cooker. Add the wine or ½ c stock, if not using wine, to the pan and swirl, scraping to remove any bits stuck to the pan and tip this into the slow cooker.
- Add the celery, carrots, tomatoes, stock, thyme, rosemary, and bay leaf and season with salt and black pepper.
- Cook on low for 8 hours.
- Serve straight away with with mashed potato or jacket potatoes.
- Store any leftovers in the fridge, covered, for up to 3 days.
Notes
You can also cook the casserole on HIGH for 4 hours.
STORAGE:
- Store any leftovers in the fridge, covered, for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Calories 508kcal | Carbohydrates 16g | Protein 22g | Fat 37g | Saturated Fat 12g | Polyunsaturated Fat 5g | Monounsaturated Fat 18g | Trans Fat 0.3g | Cholesterol 91mg | Sodium 1047mg | Potassium 887mg | Fiber 4g | Sugar 8g | Vitamin A 10531IU | Vitamin C 18mg | Calcium 86mg | Iron 3mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic crushed
- 500 g gluten-free sausages
- 1 tablespoon tomato puree
- ½ c white or red wine or extra stock
- 2 sticks celery finely chopped
- 4 carrots finely chopped
- ½ c gluten-free vegetable or chicken stock
- 400 g tin chopped tomatoes
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- salt
- black pepper
To Serve
- parsley
Method
- Fry the onion in the oil for 5-7 minutes, until soft.
- Add the garlic and cook for a minute until fragrant. Tip into the slow cooker.
- Return the pan to the heat and add the sausages and cook them until they are browned all over.
- Stir in the tomato puree and cook 30 seconds, then tip into the slow cooker. Add the wine or ½ c stock, if not using wine, to the pan and swirl, scraping to remove any bits stuck to the pan and tip this into the slow cooker.
- Add the celery, carrots, tomatoes, stock, thyme, rosemary, and bay leaf and season with salt and black pepper.
- Cook on low for 8 hours.
- Serve straight away with with mashed potato or jacket potatoes.
- Store any leftovers in the fridge, covered, for up to 3 days.
Notes
You can also cook the casserole on HIGH for 4 hours.
STORAGE:
- Store any leftovers in the fridge, covered, for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Calories 508kcal | Carbohydrates 16g | Protein 22g | Fat 37g | Saturated Fat 12g | Polyunsaturated Fat 5g | Monounsaturated Fat 18g | Trans Fat 0.3g | Cholesterol 91mg | Sodium 1047mg | Potassium 887mg | Fiber 4g | Sugar 8g | Vitamin A 10531IU | Vitamin C 18mg | Calcium 86mg | Iron 3mg
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