A one pot vibrant hearty sausage casserole. Perfect for a cold winter’s day.
Serves 4 to 6.
2 tbsp olive oil
1 pk smoky paprika chicken sausages
1 pk chicken sausages
1 celery stick, chopped
1 onion, peeled and chopped
1 red pepper, chopped into bite sized pieces
1 yellow pepper, chopped into bite sized pieces
450g new potatoes, halved if large
3 garlic cloves, peeled and chopped
1 tbsp smoked paprika
1 tbsp dried oregano
2 tins chopped tomatoes
1 tbsp tomato puree
125ml water or chicken stock
Heat the oil in a large heavy based frying pan and brown the sausages. Once browned put into the slow cooker along with the potatoes and peppers. In the same frying pan add the onions , garlic and celery and saute for a few minutes. Add the smoked paprika and oregano. Stir thoroughly then add the tinned tomatoes, water or stock and tomato puree. Stir throuoghly to scrape the tasty bits from the bottom of the pan. Transfer to the slow cooker. Cook for approximately 6 to 8 hours on low. Season to taste with salt and pepper.
If you are short of time, after you have browned the sausages add all the ingredients to the slow cooker, mix thoroughly and cook for 6 to 8 hours on low.
- Swap the chicken sausages for a selection of pork and chorizo sausages or swap the potatoes for aduki or cannellini beans.
- Serve with crusty bread to mop up the juices or a selection of seasonal greens.
- Easily adapted for the hob.