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This is the Easiest Slow Cooker Sausage Casserole you’ll try! I can’t begin to tell you how tasty this recipe is! The best part is that the preparation is so minimal (less than 5 minutes), you’ll feel like you’re cheating as the flavours it produces are so insanely good for such little effort! Use whichever sausages you like, meat or plant-based, as I swap between the two all the time. If you want another comforting bean dish for the colder months, try my Sweet Potato & Black Bean Stew.
Slow Cooker Sausage Casserole at a Glance
James's tipA good quality vegetable stock pot or cube makes the difference here.
Key ingredients
- Sausages
- Black beans
- Chickpeas
- Chopped tomatoes
- Red pepper
Why you'll love it
- About 5 minutes of prep
- Use any sausages, meat or plant-based
- Everything goes in the slow cooker at once
Quick summary
This slow cooker sausage casserole simmers sausages of your choice, meat or plant-based, with black beans, chickpeas, red pepper and chopped tomatoes, flavoured with cumin, paprika, coriander and chilli. It takes about 5 minutes of prep and 3 hours 35 minutes in total on high, and serves 4.
Table of Contents
- Why this recipe works
- Ingredients to make Slow Cooker Sausage Casserole
- Substitutions
- Variations
- What Sausages to use in a casserole
- How to make Slow Cooker Sausage Casserole
- Leftovers
- Recipe FAQs
- What to Serve with Sausage and Bean Casserole
- More Sausage Recipes
- You might also like…
- Easy Slow Cooker Sausage Casserole Recipe
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Why this recipe works
This Slow Cooker Sausage Casserole is just what I fancy during the colder months! It is super warming and filling and is perfect for when the weather is bleak outside and you fancy something comforting.
I’m a huge fan of slow cooker recipes at the moment (especially when they are bursting with flavour!). They’re a great win for when time is limited, but you want something filling. A portion of this one is about 415 kcal with about 15g of fibre and 20g of protein, mostly from the beans, chickpeas and sausages, worked out with a typical sausage (see the FAQ for how your sausages change it). The sausages and stock make it salty, about 3.1g of salt a portion (the NHS says adults should have no more than 6g a day), so taste it before you add any salt.
If you don’t have a slow cooker or crock pot, don’t worry you can still make this recipe on the hob. For further instructions on how to make this recipe without a slow cooker, see the FAQ’s section further below on this page.
Ingredients to make Slow Cooker Sausage Casserole
- Chopped tomatoes: these provide a great base for the Slow Cooker Sausage Casserole, they provide an acidity which adds depth of flavour and also adds the perfect amount of liquid for the casserole.
- Black beans: these are a great plant-based protein and add the perfect texture for the casserole.
- Chickpeas: are also a great protein and pair really well with the black beans for the sausage and bean casserole.
- Onion: I’ve used a white onion in this recipe, however you could use a red onion or yellow onion if you preferred.
- Garlic: adding garlic offers a gentle spice and adds more flavour.
- Vegetable stock: adds to the general flavour as well as adding body and depth to the recipe. Use a gluten free stock if you need it, and check the label.
- Sausages: Use whichever sausages you like, meat or plant-based, as I swap between the two all the time. Many sausages contain wheat, so check the label if you need gluten free. See my section below about sausage recommendations. If you have any left over, make my Sausage Pasta.
- Red pepper: This adds some vegetables and complements the flavours. You could use a green or yellow pepper as a substitute. If you have any spare then make my Easy Red Pepper and Tomato Soup.
- Cumin: I love cumin! This is a rich and hearty spice and really enhances the flavour.
- Paprika: this spice provides a round, woody, smokey flavour that really takes this casserole to the next level!
- Ground coriander: a fresh tasting spice, that is floral and citrusy.
- Chilli powder: this adds a subtly heat to the Slow Cooker Sausage Casserole, but don’t worry it isn’t too overbearing!
See recipe card for full information on ingredients and quantities.
Substitutions
- Pepper: I’ve used a red pepper in this sausage casserole with vegetables, however a green or yellow pepper would also work. You could also add in any other vegetables that need using up, sometimes I add mushrooms, carrots or courgettes!
- Beans: Feel free to substitute the chickpeas or black beans to an alternative of your choice e.g. cannelloni beans or tin of butter beans. You could even create a Sausage and Baked Bean casserole if you wished: swap the can of black beans for a can of baked beans (the sauce from the tin thickens it, and the nutrition figures will change).
- Stock: instead of vegetable stock you could opt for chicken stock or beef stock if you have this to hand. Check any stock is gluten free if you need that.
- Sausages: Any sausages work, meat or plant-based, so use whichever you prefer. Choose gluten free sausages if you need them.
- Spices: if you don’t have access to all of the spices, don’t worry too much, the flavours would still be there from the stock and other remaining ingredients! However, with all the spices in tow, they really do take the casserole to the next level!
Variations
- Spicy: This is a mild recipe so that everyone can enjoy it. If you are cooking for someone who is particularly sensitive to spice, feel free to remove the chilli powder. Equally if you wanted to up the heat in this Slow Cooker Sausage Casserole then you can increase this quantity of chilli powder or add some cayenne pepper. You could even add some freshly chopped chillis on top. Use chilli powder, not chilli flakes, which are much hotter.
- Deluxe: If you are having dinner guests, this dish is the perfect hassle free recipe. You can simply forget about dinner whilst enjoying the company of your guests. For an extra umami hit you could add a few drops of soy sauce or tamari (tamari is the usual gluten free choice, but check the label) or a squeeze of tomato puree to make a very rich tomato sauce.
- Kid friendly: This is a great recipe to get the children involved in. It is simple and easy for them to follow and they’ll love checking on the slow cooker whilst it’s simmering away.
What Sausages to use in a casserole
This comes down to personal preference. I love making these with chicken sausages or meat-free sausages. If opting for pork sausages go for high meat content without too much other flavourings as they won’t need it. Pork, chicken and plant-based sausages all work, so use what you like. If you need gluten free, choose sausages labelled gluten free (many contain rusk, which is wheat) and check plant-based sausages too, as many contain wheat. I worked out the nutrition with a typical sausage of about 250 kcal per 100g, so your sausages will change it (see the FAQ). If you use meat sausages, cut into the thickest part to check they are steaming hot all the way through, with no pink meat.
How to make Slow Cooker Sausage Casserole
Step 1: Firstly finely dice the onion, roughly cube the pepper, dice the garlic and chop the sausages into 1 inch chunks.
Step 2: Add all of the ingredients into the slow cooker (crumble in the stock cube with the water, there is no need to make the stock up first), stir and cook on high for 3.5 hours or low for 7 hours (with the lid on), until the vegetables are tender and everything is steaming hot all the way through.
Leftovers
This is a great recipe for meal prep! Cool any leftovers within 2 hours (smaller containers cool faster), then keep them covered in the fridge for up to 2 days, or freeze them for up to 3 months. You could also portion servings out into individual containers for meal-prep ahead of a busy week. Defrost fully in the fridge, eat within 24 hours, and reheat on the hob or in the microwave until steaming hot all the way through. Only reheat it once. If you serve it with rice, cool the leftover rice within 1 hour and keep it in the fridge for no more than 24 hours.
Recipe FAQs
Yes. Fry the onion and garlic in olive oil over a low heat until soft in a casserole dish, then add the remaining ingredients and simmer for 30 to 45 minutes, until the vegetables are tender. Or put it in the oven for 1 hour at 180°C (160°C fan, gas 4).
It is filling, with about 15g of fibre and 20g of protein a portion from the beans, chickpeas and sausages. With a typical sausage (about 250 kcal per 100g) a portion is about 415 kcal, with about 7g of saturated fat and about 3.1g of salt, mostly from the sausages and stock. Your sausages change that: with pork sausages it is about 416 kcal, and with plant-based sausages it is about 331 to 414 kcal, depending on the brand (the lighter ones are lower in fat). Check your pack, taste it before adding salt, and choose lower salt sausages and stock if you want to cut it down.
Yes, use any sausages you like, meat or plant-based. For a vegan or vegetarian version, choose sausages labelled vegan or vegetarian and check your stock too. It is gluten free only if your sausages, stock and any soy sauce or tamari are gluten free, so check the labels, because many sausages contain wheat and tamari is usually, but not always, wheat free.
Red pepper is in the recipe. You can also add mushrooms, carrots or courgettes, or any vegetables that need using up. Cut them to a similar size so they cook at the same speed.
Yes. Cool it within 2 hours, then freeze it in portions for up to 3 months. Defrost fully in the fridge, eat within 24 hours and reheat only once, until steaming hot all the way through. Reheat on the hob or in the microwave.
I serve it with brown rice or How to Cook Quinoa. You could also add some freshly chopped parsley. See more suggestions below.
What to Serve with Sausage and Bean Casserole
- How to Cook Quinoa
- Rice
- Air Fryer Jacket Potato
- Easy Slow Cooker Jacket Potatoes
- Air Fryer Broccoli
- Mashed Potato
- Hasselback Potatoes
More Sausage Recipes
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Easy Slow Cooker Sausage Casserole
Equipment
Ingredients
- 6 sausages, meat or plant-based; choose gluten free ones if you need them (check the label)
- 1 white onion
- 2 cloves garlic
- 400 g can of black beans (drained)
- 400 g can of chickpeas (drained)
- 400 g can of chopped tomatoes
- 1 red pepper
- 125 ml water
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 vegetable stock cube/pot, crumbled in, no need to make it up first; gluten free if you need it (check the label)
- salt and pepper
Instructions
- Firstly finely dice the onion, roughly cube the pepper, dice the garlic and chop the sausages into 1 inch chunks.
- Add all of the ingredients into the slow cooker (crumble in the stock cube with the water, there is no need to make the stock up first), stir and place the lid on and cook on high for 3.5 hours or low for 7 hours, until the vegetables are tender and everything is steaming hot all the way through.
Really quick to prepare and very tasty. I used kidney beans as I didn’t have black beans and it was lovely. I also used sausages that were already cooked from another recipe. I’ll definitely be making this again.
Thanks so much Joanne 🙂
This was absolutely beautiful James. Definitely a keeper! Thankyou
Thank you Joyce 🙂 glad you enjoyed it!
Thankyou very much James I will cook this tomorrow, it looks delicious!
Hi James how much stock goes in this casserole please?
Hey Joyce, you may have missed it but it’s 125ml water. I try to make them as easy as possible so no need to make the stock up as such, just add the water and a stock cube and the slow cooker does the rest. Just simply add all the ingredients listed into the slow cooker, turn it on and you’re good to go. Enjoy 🙂
As the description says, it is so easy to make and tastes delicious
Thanks so much Shirley 🙂
Whoops Used chilli flakes rather than chilli powder and it was a bit seriously hot. Very delicious but if I do this again I’ll look for some chilli powder!