Does anyone have a recipe for a simple sausage casserole I can make in the SC?

kezzae

Personally i always brown them first and drain the fat then chuck them in with veggies and a casserole mix.

KittyBoo_2

I always brown them to get rid of the excess fat but also because they look better when they are brown.
I put them in when they were raw and the kids wouldn't eat them.

andygb

kezzae wrote: »

Personally i always brown them first and drain the fat then chuck them in with veggies and a casserole mix.

I always lightly grill them, so that all the fat drips away (I really love cleaning the grill pan after.:rolleyes:), then put them to one side to cool. I usually do half a dozen large sausages at a time, and cut each into four. I then fry one roughly chopped large onion with a couple of teaspoons of pulped garlic, salt pepper and a half teaspoon of chilli powder. When they are softened and golden, I reduce the heat, and add the sausage, and quickly toss them around to get coated with flavour. I then transfer this to a large saucepan on a low heat.
It is then up to individual taste what vegetables you add, or what kind of sauce you go for, but I find that tomato based sauces, with a little balsamic and Worcester sauce go well with sausages. You could always spice it up with Indian spices, or add butter beans and go for a kind of Cassoulet.
Whatever you do, I think that sausage are one of the most versatile things to put in a casserole.

Andy

Pink.

I always brown the sausages by grilling them to drain the fat and to colour them as they wouldn't look too appetizing otherwise.

There's an earlier thread that may help:

Does anyone have a recipe for a simple sausage casserole I can make in the SC?

I'll add your thread to that one later to keep the replies together.

Pink

Swan_2

if you have a George Foreman-type grill, brown them on that

it's easier to clean up & you get stripey sausage casserole

domesticgoddess789

thanks for your help all

stokefan

i want to make a sausage stew in my slow cooker, the sausages were previously frozen but bought fresh

so when i cook them can i re freeze them??

and also whats the best way to go about cooking them do i need to grill them first or just stick them in the slow cooker??

also finally does anyone have a good recipe ;D

thanks

Spendless

When cooked you can re-freeze them yes. You don't have to grill them first but browning them does give them a colour, otherwise they are pale. That is personal preference.

Mrs_Thrify

Hiya, when I make sausage casserole I use a pck mix or a jar cook in sauce. I brown 2x8pck=16 sausages and then put in the SC about 9am to cook all day till dinner time. I like to serve them with thoose giant yorkshire puds. YUM. I would freeze sausge casserole that was fresh meat but would not (although you can) refreeze cooked meat as I think the texture of the meat changes.

Muddles

I make a Sausage, Leek and Butterbean Casserole very often in my slowcooker.

I brown some really lovely Sausages and cut them into pieces. I add chopped onion, garlic, carrot, celery, and leek. Or any other veg that need using up. Throw in a handful of Mushrooms. I make a stock with a stockcube and some granules and also a couple of squirts of tomato puree. Add a tin of Butterbeans. The other week I had run out and used baked beans and it tasted just as nice. I also drizzle in a little of Worcestershire Sauce and some Passata. I then add a tea of Smoked Paprika and some Garam Masala. I usually have it on high for an hour and then have it on low for 6 hrs. Gorgeous on a winter evening served with rice, couscous or wedges.