Cooking Time: 4-6 hours
- 450g/1lb Sausages
- 1 medium onion
- 1 large carrot or several smaller ones
- 250g/½lb potato
- 50g/2oz mushrooms
- 1 can baked beans
- 1 chicken stock cube
- 1 teaspoon mixed herbs
- Sea Salt
- Ground Black Pepper
- Layer the Sausages in the bottom of the pot of the slow cooker.
- Peel and chop the Onion. The size of the pieces is just a matter of personal preference. I prefer larger chunks though.
- Cut the Mushrooms into bite-sized pieces.
- Fresh Carrot just needs to be washed in cold water. Older ones benefit from peeling. Make your choice then slice thickly.
- Same thing applies to potato so if the skin looks good then there is no need to peel. Chop into chunks that will easily go on a fork.
- Add all the vegetables to the slow cooker pot.
- Pour in the can of baked beans then add two cans of water. Use the can as a measure to get the remaining sauce and beans out. The clean can is now in a good state to go for recycling and you have saved on water to clean it out.
- Crumble in the chicken stock cube then add salt, pepper and mixed herbs. Use dried mixed herbs from the supermarket or choose from others that you already have in the kitchen. Add around a tablespoon of herbs if using fresh.
- Turn the slow cooker on to high and heat for around two hours. Reduce the heat to low and continue to cook for a further four to six hours. It can be left cooking for longer if necessary. Check occasionally and add a little more water if your Sausage and Baked Bean Casserole seems to be drying out
- Steam some peas, broccoli or other green vegetable then serve them along with the Sausage and Baked Bean Casserole.
The sausages tend to break apart somewhat as they cook as do the potatoes. The effect is to thicken the sauce.
Vary the flavour by using a different type of stock cube such as beef or lamb. Alternatively, use a teaspoon of paprika rather than herbs for a spicier flavour.