Slow Cooker Sausage, Tomato and Rosemary Casserole
Operation Dry Rot is finally progressing with construction rather than destruction now the order of the day. However, I am still cooking without my stove, so Slow Cooker recipes are featuring heavily. I like them because you can cook everything in one pot and there is less fussing around with the single electric ring and the microwave.
This is a simple casserole using everyday ingredients which make it tasty, thrifty and convenient.
Sausage, Tomato and Rosemary Slow Cooker Casserole
6 pork sausages
1 seasonal root vegetable pack containing 3 carrots, 1 parsnip, 1 small turnip (swede), 1 onion.
2 large potatoes
1 400g can chopped tinned tomatoes
2 sprigs of rosemary
1 stock cube (I used beef)
1 tbsp vegetable oil
salt and freshly ground pepper
1. Heat the oil in a pan and brown the sausages all over (I have a Sear and Stew Slow Cooker so brown mine in the cooking pot on the hob), slice the onion and add to the pan, turn down the heat and cook slowly for about 10 minutes.
2. While the sausage and onion are sauteing in the pan, peel the other vegetables and chop into small even sized pieces. You can cut the potatoes slightly larger as they will soften more quickly than the carrot and swede.
Bloggers Around the World has landed in GB and this sort of sausages are very much a British tradition, so I’m sharing this recipe at Chris’s site Cooking Around the World.