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Slow Cooker Sausage Casserole

Slow Cooker Sausage Casserole

This hearty slow cooker sausage casserole combines savory sausages with vegetables in a rich tomato-based sauce that develops deep flavor over hours of gentle cooking. Perfect for busy days, this hands-off recipe delivers restaurant-quality comfort food with minimal effort and maximum flexibility.
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Prep Time 15 minutes
Slow Cook Time 6 hours
Course Dinner, Main Course
Cuisine European-inspired
Servings 6

Ingredients
  

  • 2 pounds good quality sausages pork, chicken, or even vegetarian
  • 2 onions roughly chopped
  • 3 carrots peeled and sliced into chunks
  • 2 celery stalks chopped
  • 2 bell peppers any color, deseeded and chopped
  • 3 garlic cloves minced (or more, I won't judge)
  • 2 tablespoons tomato paste
  • 1 can 14 oz diced tomatoes
  • 1 cup chicken or vegetable stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon mixed dried herbs thyme, rosemary, and sage work well
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon cornstarch mixed with 2 tablespoons water optional, for thickening
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Optional but recommended step: Heat a large skillet over medium-high heat. Add a tiny splash of oil, then brown the sausages for about 2-3 minutes on each side. You're not trying to cook them through—just getting that gorgeous caramelized exterior. This adds SO much flavor, but if you're in a rush-out-the-door morning panic, you can skip it.
  • Prep your slow cooker by spraying it lightly with cooking spray or using a slow cooker liner (for those who hate doing dishes with a passion).
  • Layer in your vegetables – start with onions, carrots, celery, bell peppers, and garlic.
  • Place the browned (or unbrowned) sausages on top of the vegetable layer.
  • In a bowl or large measuring cup, mix together the tomato paste, diced tomatoes, stock, Worcestershire sauce, and dried herbs. Season with salt and pepper, then pour this mixture over everything in the slow cooker.
  • Tuck in the bay leaves, put the lid on, and set your slow cooker to LOW for 7-8 hours or HIGH for 3-4 hours. Now walk away and live your life!
  • About 30 minutes before serving, check the consistency. If you'd like a thicker sauce, stir in the cornstarch slurry, replace the lid, and cook on HIGH for the remaining time.
  • Fish out the bay leaves (nobody wants to bite into those), taste and adjust seasoning if needed, then sprinkle with fresh parsley before serving.

Notes

  • If using chicken sausages, they may cook a bit faster than pork varieties.
  • The longer this cooks, the more the flavors develop—but there is a point of diminishing returns where the vegetables can get too soft.
  • This actually tastes better the next day, so don't hesitate to make it ahead.
  • For a true one-pot meal, you can add 1 cup of rinsed lentils or small dried beans (pre-soaked) along with an extra cup of stock.
  • The recipe freezes beautifully for up to 3 months.