The Hairy Bikers' interpretation of sausage casserole presents a delightful, hearty meal that offers both warmth and satiety. By incorporating an abundance of sausages and bacon, this recipe can be easily extended to serve a larger number of individuals by simply adding an additional can of beans, accompanied by ample portions of rice or bread on the side.

Sausage casserole slow cooker

Casserole recipes are a big hit for dinner here, especially when they're cooked slowly. And if you love easy and budget-friendly dinners, you'll adore this hearty sausage casserole!

This slow cooker sausage casserole isn't just for regular dinners. You can also take it to potlucks, like those cheesy funeral potatoes or hash browns with a protein twist. It can even be a fantastic side dish for special holidays! Let's break it down. Imagine your slow cooker, where sausages and a mix of flavors come together to create a delicious treat. Your kitchen fills with amazing smells that make everyone hungry.

Picture this: juicy sausages in a creamy sauce with a touch of spice, along with sun-blushed tomatoes that add a sweet twist. It's a fantastic mix that turns simple food into something special.

Hairy bikers sausage casserole recipe

Ingredients:

• 1 tablespoon oil
• 8 sausages
• 2 onions, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 1 cup chicken or vegetable stock
• 2 tablespoons tomato puree
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• 1 can (14 oz) kidney beans, drained and rinsed
• Salt and pepper to taste

Instructions:

1. In a frying pan, heat the oil over medium heat. Add the sausages and cook them gently for about 10 minutes, turning occasionally until they are evenly browned. Once done, transfer the sausages to a saucepan or casserole dish and set them aside.

2. In the same pan, add the chopped onions and sauté over medium heat for about 5 minutes, stirring frequently, until they begin to soften.

3. Add the minced garlic to the onions and cook for an additional 2-3 minutes, or until the onions turn pale and golden brown.

4. Sprinkle in the chili powder and cook for a few seconds longer, allowing the flavors to meld.

5. Stir in the diced tomatoes, chicken or vegetable stock, tomato puree, Worcestershire sauce, and sugar. Carefully pour this tomato mixture into the pan with the sausages and bring it to a simmer.

6. Reduce the heat, partially cover the pan with a lid, and let it simmer very gently for about 20 minutes, stirring occasionally to prevent sticking.

Nutritional details for each serving

• Energy: 423 kilocalories
• Protein: 23.5 grams
• Carbohydrates: 16 grams (including 9.5 grams of sugars)
• Fat: 28.5 grams (with 10 grams of saturated fat)
• Dietary Fiber: 4.5 grams
• Salt: 2 grams

1. After 20 minutes, stir in the drained and rinsed kidney beans and continue to cook for an additional 10 minutes or until the sauce has thickened to your liking.

2. Season the dish with salt and pepper according to your taste.

3. Serve your flavorful sausage and bean casserole warm and enjoy!

Sausage and butterbean casserole

Ingredients:

• 6 sausages, preferably herby ones like Toulouse, with a bit of spice
• Frying oil for cooking
• Chopped streaky bacon, 6 slices
• Sliced large leek
• Sliced clove of garlic
• Generous glass of white wine, 1 large
• Chicken stock, 200ml
• A pinch of chili flakes for a touch of heat
• Drained and rinsed butter beans, 2 x 400g cans
• Roughly chopped small bunch of flat-leaf parsley

Instructions:

Firstly, In a deep frying pan, brown the sausages thoroughly using a bit of oil. Once done, remove them from the pan and slice each sausage into 3 diagonal chunks.

Secondly, Using the same pan, cook the bacon until it turns a lovely golden hue. Next, introduce the leeks and garlic, cooking until the leeks have softened. Reintroduce the sausages, followed by the wine, stock, chili flakes, and butter beans. Allow it to simmer for 15-20 minutes until the sausages are completely cooked through. Season as desired and incorporate the parsley.

Mary Berry tuscan chicken Recipe

Ingredients:

• Bone-in, large skinless chicken thighs, 6 pieces
• 2 tablespoons of plain flour
• 2 teaspoons of paprika
• Olive oil, 2 tablespoons
• Finely chopped large onion, 1
• Finely diced large red pepper, deseeded
• 2 crushed garlic cloves
• Tomato puree, 2 teaspoons
• Chopped sun-blushed tomatoes, 30g
• 150ml of white wine
• 150ml of chicken stock
• Pouring double cream, 150ml
• Baby spinach, 150g
• Grated Parmesan, 55g

Method

1. Place the chicken thighs in a bowl. Add the flour and half the paprika and season well with salt and freshly ground black pepper. Toss together to coat.

2. Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for three to four minutes on each side, until browned and crisp. Set aside on a plate.

3. Add the onion and pepper to the unwashed pan and fry for four to five minutes over a medium heat, until soft. You may need a little more oil. Add the garlic and fry for 30 seconds.

4. Stir in the purée, tomatoes, wine and stock and bring up to the boil. Return the chicken to the pan with any resting juices, cover, reduce the heat and simmer for about 30 minutes, until tender.

5. Add the cream and spinach to the pan and stir until wilted. Remove from the heat, sprinkle with the cheese and serve piping hot.