A really easy recipe that’s good for using up all the vegetables I find at the bottom of the fridge, sometimes I’ll add some Leek or Tomatoes that are past using in a salad or sandwich, you could add some cubes of potato, peas, sweetcorn the list is endless really..
Ingredients (Serves 2)
- For The Casserole
- 4 Good Quality Sausages (I use Pork but I’m sure Beef or Chicken would work equally well) Chopped into 3 or 4 pieces
- 1 Tbs Fresh Thyme
- 1 Tbs Fresh Rosemary, Leaves Chopped
- 2 Garlic Cloves, Sliced
- 1 Dried Chilli, Chopped Finely (or 1tsp Dried Chilli Flakes)
- 2 Carrots, Washed & Chopped (as fine or rough as you like!)
- 1 Onion, Chopped
- 1 Celery Stick, Chopped (as you see fit!)
- 1 x 400g/14oz Tinned Beans (of your choice) Borlotti, Kidney, Butter Beans etc , Drained and Rinsed
- 1 x 400g/14oz Tinned Tomatoes (chopped)
- 2 Tbs Tomato Puree
- Salt & Pepper to taste
- 400ml/14fl oz Stock (to suit your choice of Sausage) Chicken/Pork/Beef etc
- 1 Cup Red Wine (optional)
Omit chilli if you dislike spicy food! It is quite hot..
For The Garlic Bread
- Crusty Bread, Sliced (I do 2 each)
- 50 Grams Salted Butter
- 2 Garlic Cloves, Minced
- 1 Tsp Fresh Parsley, Finely Chopped
I used to start off heating Olive Oil & frying the Sausages (whole) adding the garlic, herbs, chilli, onions, celery, carrot, beans, tomatoes, stock, seasoning then leaving for about 30 mins to simmer..
Now I throw all the ingredients into the Slow Cooker & leave to cook on Low for approx 6 hrs (or until the Carrots are done). It’ll cook in about 2.5 hrs on High! Then you can leave it on Warm & its perfect if people can’t all sit down to eat at the same time. I also chop the sausages up now before cooking or you could fish them out before serving & do this- it just makes more sense than having a Whole Sausage in a bowl with a fork and spoon, who’s bright idea was that anyway..
The only difference I can see with using the Slow Cooker is that A. Its healthier- you don’t have to use any Oil or Fry anything & B. Its easier
For the Garlic Bread- leave your Butter to soften to room temperature, mix in the Garlic & Parsley and put in the fridge till you needed- personally I like to SEE some garlic butter before it totally melts, but if you don’t leave it out of the fridge & it will melt in seconds. Toast the Bread just before serving (the Casserole will be hot enough to sit in a warmed bowl for a few minutes!) & smear on as much Garlic Butter as you like just don’t go out on a date afterwards..
If you decide to add any delicate vegetables such as Green Beans (like me) either add these half way through cooking, add them ready cooked at the end OR add Frozen ones half an hour before serving.. Otherwise they will be all limp & grey rather than bright green! I put the Tinned Beans in both at the beginning & near the end- it just depends how solid they are, if they are already turning to mush in the can I would put them in at the end, save them breaking up too much.. after all they only need warming through,someone else cooked them for you..
I finished mine of with a few drops of Pesto (hand made- it was already in the fridge!) and a garnish of Fresh Coriander (the only Herb I had left 😦 ) but it looks nice with some Flat Leaf Parsley also. Everything looks nicer with a bit of Garnish, humans included
I left the Rosemary Flowers on a shelf over night & Lo and Behold I now have about 15 Rosemary Seeds! How exciting (you can tell I’m not very bright when it comes to gardening) I shall be going straight back to clump of Rosemary in the ‘Wagon Wheel’ area of the garden & picking all of those flowers.. And I thought I’d just use them for Garnish! Doh..