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Sausage Casserole Slow Cooker Recipe 😍
Ingredients:
8 Richmond Sausages.
2 bags of casserole vegetables.
2 sachets of Schwartz sausage Casserole mix.
600ml of cold water.
2 tablespoon of tomato puree.
Sea Salt and Black Pepper.
Method:
Firstly brown the Sausages (you don’t have to brown them, however, I prefer to)
Boil the casserole vegetables abit.
Put 600ml of cold water in a mixing bowl (I just used a jug you could just chuck it into the slow cooker)
add both sachets of the sausage Casserole mix to the water and the 2 tablespoon of tomato puree. Mix it all in.
I then chucked half of the vegetables in at the bottom, put the 8 Sausages in, added the rest of the vegetables and then tipped the water mix into the slow cooker. Season it with Sea Salt And Black Pepper.
I’m cooking it on high for 3-4 hours.
Smells Lovely been in for 2 hours already. Can’t Wait!!
By Rebecca Leach
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