Sausage Casserole

​I know it’s difficult, but don’t too excited! Hold on to your pants folks! It’s Weird Vegan Lady’s Crock Pot time again!

Grab your slow cooker, get your ingredients in the night before (and pop it in the fridge overnight) and simply turn it on before you leave for work! Oh how simple!
If your slow cooker pot doesn’t come apart from those cool electrical bits n bobs, then chuck it all in a bowl and put that in the fridge instead, then you can just pour it all in the slow cooker in the morning and switch on.

The only thing we aren’t going to put in at the beginning, is the flour. That happens at the end to thicken it up. Use gluten free if you are gluten intolerant, obvs!

Then, all you have to do when you’re ready to scoff the lot, is make some mash! Although, you can just eat it on it’s own! Who doesn’t love mash though right?! Oh… you don’t? Ok… There is something wrong with you.

Ingredients:
6 Linda McCartney Sausages
1 White Onion
2 Garlic Cloves – chopped small
1 Orange Pepper
1 Red Pepper
2 Carrots
2 tins Chopped Tomatoes
1 tin Cannellini Beans – drained and rinsed
1 TBSP Tomato Puree
2 tsp Paprika
1 tsp Rosemary
1 tsp Thyme
1 TBSP Worcester Sauce
1 tsp Marmite
1/2 ltr Red Wine Stock (you may not need all)
Black Pepper to taste
2 TBSP Plain Flour

Now if you want to keep it ridiculously simple, you don’t have to do the first step… but it definitely increases the flavour and makes a difference… if you don’t, it wont make it taste any less ‘omg’ but it won’t be quite as ‘omg’ as it could be… got it? Good.

So, sweat off your diced Onion and Garlic with the Paprika for a few minutes. Then into your slow cooker it plops. You need to chop up your Peppers, try and keep them nice and chunky, but chop your carrots a little finer, unless you want a bit of crunch? Your call mate!

Tumble, toss and throw all of your ingredients in like an angry Baboon (make the noises too, it’s fun) apart from the flour, stir it all up and set it on high for 4 hours or low for 6 hrs.

The Red Wine stock should make sure everything is just covered, so don’t tip it all in if you don’t need to. Woah Nelly!
The sausages should go in frozen.

Once time is up you will just need to thicken it! That’s where the white fluffy Flour comes in! Slowly add it bit by bit and stir until thickened. You may need more, you may need less, i’m not your Mum, you work it out. Only joking! Love you shnookums! You’re so cute!
It’s done!!

Normally, there will be lots of sauce left over… delicious stuff that!! I always strain mine through a sieve, into a bag and chuck it in the freezer.
For Sunday Lunch the other day, I did this, and it was a doddle! Special enough to be a proper hearty weekend lunch, but almost no effort!

Anyways… make some mash (unless you’re an odd individual) and eat it with your face.