Name: Slow-cooker sausage casserole
Total time: 3 h 20 min
Yield: Serves 4
Ingredients: for frying olive oil; 8 herby sausages; 6 slices streaky bacon chopped; 1 large leek sliced; 1 clove garlic sliced; 1 glass white wine; 100ml chicken stock; a pinch dried chilli flakes; 2 tbsp tomato purée; 3 roasted red peppers from a jar chopped; 400g borlotti beans drained and rinsed; a small bunch flat-leaf parsley roughly chopped

for frying olive oil
8 herby sausages
6 slices streaky bacon
chopped
1 large leek
sliced
1 clove garlic
sliced
1 glass white wine
100ml chicken stock
a pinch dried chilli flakes
2 tbsp tomato purée
3 roasted red peppers from a jar
chopped
400g borlotti beans
drained and rinsed
a small bunch flat-leaf parsley
roughly chopped

Method

step 1
Heat the slow cooker to high. Heat the olive oil in a frying pan and brown the sausages all over, making sure you get a really good colour on them. Remove from the pan then cook the bacon until crisp and golden. Add the sausage and bacon to the slow cooker with the leeks, garlic, wine, stock, chilli flakes and tomato purée. Cook for 2 hours then add the peppers and beans and cook for another hour. Season and stir in the parsley before serving.