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Slow Cooker Italian Sausage Casserole a bowl of total comfort food, made in the slow cooker

Slow Cooker Italian Sausage Casserole

Janice Pattie
A comforting, slowly cooked dish of spicy Italian sausages, beans, peppers and kale with a creamy finish.
0 from 0 votes
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Main Course
Cuisine British
Servings 6
Calories 1083 kcal


  • 1 onion roughly chopped
  • 12 Italian-style sausages
  • 1 400 g can of tomatoes
  • 250 g dried cannelini beans
  • 250 g dried pinto beans
  • 1 tsp sweet paprika pimenton
  • 1 red pepper
  • 100 g chopped kale
  • 400 ml hot chicken stock
  • 200 ml soured cream
  • 50 g fresh coriander leaves
  • salt and freshly ground pepper


  • Soak the beans in water overnight
  • Brown the sausages in a pan or in the oven, so the skins start to turn golden but remove before the sausages are cooked and put in a dish.
  • Soften the onion and red pepper in the oils left from the sausages.
  • Drain the beans and place in the base of the slow cooker (crockpot)
  • Add the onions and pepper, tomatoes, stock and pimenton and mix through.
  • Place the sausages on top of the beans, put on the lid and cook on Low for 7 hours 30 minutes
  • Add the kale, replace the lid and cook on High for 30 minutes
  • Just before serving stir 100ml of soured cream through the beans.
  • Serve each portion with a spoonful of soured cream and a sprinkling of fresh coriander.


You could use pre-cooked beans or canned beans and reduce the cooking time by 2 hours and reduce the chicken stock to 200ml.


Calories: 1083kcalCarbohydrates: 59gProtein: 56gFat: 69gSaturated Fat: 24gCholesterol: 182mgSodium: 1583mgPotassium: 2207mgFiber: 14gSugar: 5gVitamin A: 3390IUVitamin C: 53mgCalcium: 241mgIron: 10mg
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