Hearty Slow Cooker Sausage Casserole

Ingredients

• 6-8 good quality sausages (de-skinned)
• 400 g tin of chopped tomatoes
• 2 carrots (sliced)
• 2 sticks of celery (sliced)
• 1 onion (diced)
• 2 gloves of garlic (diced)
• 187 ml red wine (small bottle)
• 1 tbsp Worcester sauce
• 1 sprig of rosemary
• 1/2 tbsp thyme leaves
• 1 tbsp tomato puree
• 1 1/2 tsp sea salt
• 1/4 black pepper
• 1/2 tsp dried sage
• 2 bay leaves
• 250 ml chicken stock
• 420 g tin baked beans
• Spray oil
• 2 tbsp cornflour mixed with water (optional)

Instructions

1. 1

   Remove the casing from the sausages. I find the best way to do this is to gently cut a slit into the sausage and then peel the casing away from the meat

2. 2

   Split each sausage into three pieces and roll them between your hands to round the edges

3. 3

   Brown the sausages in your slow cooker on the hob, if it allows. Or brown them in a pan and add them to the slow cooker

4. 4

   Add the rest of the ingredients apart from the baked beans and stir to mix

5. 5

   Cook on high for 4-5 hours or low for 8-9

6. 6

   With an hour to go, add the baked beans and stir through. Remove the bay leaves and rosemary stalk

7. 7

   If you would like the stew to be a little thicker, mix the cornflour and water together and add to the slow cooker. Stir through and let cook for a few more minutes before serving