This Slow Cooker Italian Sausage Casserole is a warming bowl of spicy sausages and creamy beans. It’s a one-pot wonder with all the ingredients going into your Slow Cooker in the morning. Leave it to do its work and your delicious casserole will be ready for you to eat at supper time.
Why should I make Slow Cooker Italian Sausage Casserole?
Here are some good reasons to make this sausage casserole:
- It tastes great. This is because the flavour from the sausages and the sauce ingredients are absorbed by the beans.
- It’s a really convenient recipe, just soak the beans overnight (or use a can of beans) and pop everything into your slow cooker in the morning. Switch on and leave it to cook.
- It’s a meal that all the family will love. I mean it’s sausages and beans, right?
- It’s easily adaptable. You can vary the type of sausages, the kind of beans and the vegetables you use.
What makes this casserole Italian?
This is very much my interpretation of an Italian casserole. I use beans and tomatoes which are frequently used in Italian cooking. Cannellini Beans, known as fagioli are the most popular Italian beans and they are produced in the region of Tuscany in northern Italy. I also use ‘Italian-style’ sausages which contain herbs and spices
What do I need to make Slow Cooker Italian Sausage Casserole?
You will need:
- Sausages
- Beans
- Canned tomatoes
- Onion
- Red (Bell) Pepper
- Kale
- Paprika
- Stock
- Sour Cream
- Coriander leaves
- Salt
- Pepper
What kind of sausages can I use in the Slow Cooker Italian Sausage Casserole?
For this recipe, I use Italian-style sausages with herbs, but it is good with any kind of sausages. Choose the sausages that you and your family like and they will be coming back for more.
Can I use vegetarian sausages?
This recipe is a good one to use for a meat-free meal. Choose a vegetarian sausage that is in a casing like a regular meat sausage because otherwise, it will fall apart.
What kind of beans can I use?
I use a combination of cannellini beans and pinto beans. However, you can use any kind of dried beans. PLEASE NOTE: If you use dried kidney beans you MUST soak them, then boil for 10 minutes to destroy the toxin in these beans. After that, you can use them as for any other beans.
Can I use canned beans?
Canned beans are already cooked and are very convenient to use. Use two 400 g cans of beans in place of the 500 g of dried beans. Use canned beans if you want to reduce the cooking time, the casserole will cook in 4 hours on LOW if you use canned beans. Of course, you can leave the casserole for the full time, your slow cooker will not burn the casserole.
Why do you use kale in the Sausage Casserole?
Kale is a fantastic deep green leafy vegetable and is part of the cabbage family. Kale is an excellent source of vitamins K, A and C. It is also a source and is rich in lutein, an antioxidant that can help keep your eyes healthy. Kale is also really robust and can stand up to long slow cooking. So it’s ideal to add to slow cooker casseroles.
What vegetables can I subtitute for kale?
You can add any robust vegetable to this casserole, here are some suggestions:
- Savoy cabbage
- Carrots
- Swede
- Turnips
- Parsnips
- Buttrnut squash
Can I freeze Slow Cooker Italian Sausage Casserole?
Yes, you can freeze this sausage casserole. After cooking, pack the casserole into freezer-proof containers and cool in the fridge. Then freeze for up to 3 months.
Defrost the casserole overnight in the fridge, then heat until piping hot. Top with sour cream and coriander and serve.
How to make Slow Cooker Sausage Casserole
All quantities and full instructions are in the recipe card at the bottom of this article.
There is something so very comforting about a Sausage Casserole. and this recipe is so simple to make. Here are the basic steps:
- Soak the dried beans overnight.
- Brown the sausages in a frying pan.
- Turn the heat down and saute the onion and pepper for a few minutes.
- Add all the other ingredients and slow cook on Low.
- Add the kale, season and cook for another 30 minutes (optional)
How do I serve Slow Cooker Italian Sausage Casserole?
Serve the casserole in large bowls or plates. Pile up the beans and vegetables and put the sausages on top, then add a spoonful of sour cream and sprinkle with the chopped coriander.
I can’t eat coriander, what can I substitute?
Many people find that coriander tastes like soap. I am fortunate that I can enjoy this versatile herb, but If you can’t eat coriander, use chopped fresh parsley instead.
Can I serve the casserole without sour cream?
You can serve it without the cream, but it really does add amazing richness to the casserole. You can also use Greek Yogurt, creme fraiche, or a dairy-free substitute.
More Sausage Recipes from Farmersgirl Kitchen
Cider, Apple and Sausage Casserole is a total comfort food one-pot meal. Whatever the season this Sausage Casserole would is the ideal one-pot to serve to your family and friends.
One-Pan Polish Breakfast is a simple recipe idea, featuring Polish Kielbasa sausage which makes it really rather special and totally delicious.
More Sausage Recipes
- Easy One-Pot Sausage Casserole – Easy Peasy Foodie
- Honey and Mustard Sausage Traybake – Hungry, Healthy, Happy
- Sweet Chilli Sausage Plait – Fab Food 4 All
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Slow Cooker Italian Sausage Casserole
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 beansSoak the beans in water overnight
- 12 sausagesBrown 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 pepperSoften 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 tomatoesAdd 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 pepperAdd the kale, and season with salt and pepper to taste, replace the lid and cook on High for 30 minutes
- 100 millilitres soured creamJust before serving stir 100ml of soured cream through the beans.
- 100 millilitres soured cream, 50 grams fresh coriander leavesServe each portion with a spoonful of soured cream and a sprinkling of fresh coriander.
Notes
Nutrition
I’m adding this post to Cook Blog Share, the link up for great recipes this week hosted by Casa Costello.
Lucy @ BakingQueen74 says
Sausage and bean casserole is always a favourite here too, using the Italian sausages sounds great to add extra flavour. I love the idea of stirring through the soured cream to get a creamy sauce and adding some on serving, I will certainly be trying your recipe soon!
Janice Pattie says
Thanks Lucy, yes I think we all have a favourite sausage and bean recipe for the slow cooker, it works so well.
Dom says
oh yes! Sausage and bean casserole… is there anything finer? I am so making this next weekend!
Janice Pattie says
Thank you my dear, we love our comfort food. Veggie Sausages for the Viking.
Alison says
oh lovely, looks gorgeous. I must remember to enter this linky!
Janice Pattie says
Thanks Ali, it would be lovely to have you join us.
Pebble Soup says
We have a beans and sausages casserole family recipe and it is always in high demand during the autumn month. For some reason we call it Coussisson.
Thank you for entering yours in the Inheritance Recipes challenge
Janice Pattie says
Now that the blog is back up and running I’m trying hard to get involved with challenges again. Inheritance Recipes is a great challenge so I will be back.
Karen says
You can’t beat bangers and beans Janice and this looks fabulous and perfect for this colder weather we are having! Karen
Janice Pattie says
Thanks Karen, yes winter is definitely on it’s way.
Cat says
This looks lovely and comforting, perfect for the cold nights x
Margot @ Coffee & Vanilla says
Beautiful, that reminds me of Hungarian stew we used get in tins during state of war in Poland. I haven’t had this ever since but it was one of the most comforting foods ever. Thank you for entering this to our Inheritance Recipes challenge.
plasterers bristol says
Going try making this on the weekend. Sounds delicious. Thanks for sharing.
Simon
Elizabeth (Silver's Reviews) says
This looks DELICIOUS.
THANK YOU.
Elizabeth
Silver’s Reviews
My Blog
Janice Pattie says
Thank you Elizabeth.
Corina Blum says
This looks delicious! Sausages and beans are so good together and I love how easy this is to make in the slow cooker as well. It would also be a good way to use some of the dried beans I have hiding at the back of the cupboard!
Janice Pattie says
Thanks, Corina. It is a great way to use up those beans!
Lesley says
What a great recipe, ideal for this time of year too when the nights are getting cooler. I like the added convenience of cooking this in a slow cooker.
Janice Pattie says
Thanks, Lesley. I can’t wait for full on casserole weather, I love them.
Chloe says
Looks delicious, I love to cook beans with sausages and this looks so simple to make.
Janice Pattie says
Thanks, Chloe.it’s great comfort food.
Cat says
So comforting and delicious. I love recipes like this that you can just leave in the slow cooker to do their own thing. The perfect recipe to add my homegrown cavolo nero to.
Janice Pattie says
Thank you, cavalo Nero is the best kind of kale.
Eb Gargano | Easy Peasy Foodie says
LOVE sausage casserole, and your version looks FAB! Eb 🙂
Janice Pattie says
Thanks, Eb.