Go Back
–+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

sausage casserole in bowl

Slow Cooker Italian Sausage Casserole

Janice Pattie
A comforting, slowly cooked dish of spicy Italian sausages, beans, peppers and kale with a creamy finish.
5 from 5 votes
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine British
Servings 6
Calories 1083 kcal

Ingredients
 

  • 1 onion roughly chopped
  • 12 sausages I use spicy Italian sausages
  • 1 400 grams can of tomatoes
  • 250 grams dried cannelini beans
  • 250 grams dried pinto beans
  • 1 teaspoon sweet paprika pimenton
  • 1 red pepper
  • 100 grams chopped kale
  • 400 millilitres hot chicken stock
  • 100 millilitres soured cream
  • salt and freshly ground pepper

To garnish

  • 50 grams fresh coriander leaves
  • 100 millilitres soured cream

Instructions
 

  • 250 grams dried cannelini beans, 250 grams dried pinto beans
    Soak the beans in water overnight
  • 12 sausages
    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.
  • 1 onion, 1 red pepper
    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)
  • 1 teaspoon sweet paprika, 400 millilitres hot chicken stock, 1 400 grams can of tomatoes
    Add the onions and pepper, tomatoes, stock and sweet paprika (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
  • 100 grams chopped kale, salt and freshly ground pepper
    Add the kale, and season with salt and pepper to taste, replace the lid and cook on High for 30 minutes
  • 100 millilitres soured cream
    Just before serving stir 100ml of soured cream through the beans.
  • 100 millilitres soured cream, 50 grams fresh coriander leaves
    Serve each portion with a spoonful of soured cream and a sprinkling of fresh coriander.

Notes

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

Nutrition

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