Jamie's Food Team
By Hugo Harrison
8 hrs 15 mins
Super easy
serves 8 to 10
About the recipe
This easy sausage casserole delivers full-on flavour with minimum effort, and is a great way of making meat go a little further. Chuck it all in the slow cooker before work and come home to a bowl of guaranteed deliciousness!
Recipe From
Ingredients
olive oil
1 bunch of fresh sage (20g)
12 higher-welfare Lincolnshire sausages
1 tablespoon Marmite
2 tablespoons English mustard
4 onions
4 carrots
4 leeks
4 x 400g tins of cannellini beans
2 x 400g tins of quality plum tomatoes
Top Tip
To make this vegetarian, simply swap in your favourite veggie sausages.
Method
- Drizzle 2 tablespoons of olive oil into a large frying pan on a medium heat. Pick in the sage leaves, reserving the stems for later, and fry for 1 to 2 minutes, or until crispy. Remove, leave to cool, and place in an airtight container for serving later.
- Squeeze the sausagemeat out of its skins into the sage oil in the pan, creating little meatballs, 2–3cm in size. Add a generous pinch of black pepper and cook, stirring regularly, until starting to turn golden.
- Add the Marmite and mustard, stir to combine, and cook for another couple of minutes, or until sizzling and sticky.
- Transfer the fragrant sausages to your slow cooker*. Peel, finely dice and add the onions. Wash and trim the carrots and leeks, chop into 2–3cm rounds (roughly the same size as the sausage balls), then add. Tip in the cannellini beans, juice and all, and scrunch in the tomatoes, along with 1 tin’s worth of water. Pop the reserved sage stems on top.
- Mix well, then cover and cook on low for 8 to 10 hours, or until everything is tender, thickened and bubbling.
- Divide the stew between your plates, then scatter over a few crispy sage leaves. Delicious served with mash and steamed greens or a simple green salad.
*Tested in a 6.5-litre slow cooker. All slow cookers are different, so results may vary.
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