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Smoky Sausage Casserole

You can literally cook this entire dish in the slow cooker from start to finish, but I much prefer starting it off in a frying pan, browning the sausages, then the bacon and softening the onions then transfer everything to the slow cooker.

Or cook the whole thing on the hob from start to finish in about 45 mins.

Serve with your choice of sides; steamed greens, cauli mash, roasted celeriac... 

What you'll need

Enough for however many you're feeding, I cook for 2.

Main ingredients

• Good quality sausages, 6
• Streaky bacon, 2 rashers

Fresh/ frozen

• Onion, 1 chopped
• Garlic, 2-3 cloves, chopped or minced
• Fresh thyme* (or dried), 1 tsp

Store cupboard

• Smoked paprika, ½-1 tsp
• Tomato purée, 1-2 tbsp
• Chilli flakes*, ¼ tsp
• Worcestershire sauce, 1 tbsp
• Stock 250-300ml
• Bay leaves, 1-2
• Tin of tomatoes
• Olive oil, 1 tbsp
• Red wine*
• Salt & pepper, to taste

Ingredients marked * are optional

Slow cooker

1. Brown the sausages in a little olive oil. Add to the slow cooker pot. Crisp up some thinly sliced (or snipped, use the scissors) rashers of bacon. Add to the pot. Soften some onion, leeks or shallots, add the tomato purée, cook out for a few minutes and add to the pot.

2. Deglaze the frying pan with about 250ml stock and or/ a glass of wine, add a tin of tomatoes the herbs and spices. warm everything through and add to the slow cooker pot.

3. Switch the slow cooker to Auto, and let cook for around 3-4 hours.

On the hob

1. Follow step 1 and 2 as above, but just put the ingredients on a plate/ dish to the side. Then return everything back to the frying pan, cover and allow to simmer/ cook through for about 30 minutes.