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Slow Cooked Sausage Casserole

This full of flavour recipe will have everyone pleased, especially during the cold days!

10 mins
2-4 hours


  1. 12 Cleaver’s Organic Beef Sausages
  2. 4 tablespoons Olive Oil
  3. 1 large chopped Onion
  4. 4 cloves of chopped Garlic
  5. 2 cups of sliced Mushrooms
  6. 1/2 cup dry red wine 
  7. 2 tins of crushed tomatoes 
  8. 3 fresh sprigs of Rosemary (or 1 teaspoon dried or to taste)
  9. 2 Bay leaves
  10. Handful of fresh Basil (optional but it packs a punch!)
  11. Salt and pepper to taste


  • In a pan cook your sausages and put aside.
  • In the same pan, sauté the onions and garlic for a couple of minutes. Pour in the red wine and deglaze the pan, scraping the brown bits on the bottom of the pan. 
  • Add the mushrooms, crushed tomatoes, rosemary and bay leaves. Season with a little salt and pepper, to taste. Transfer it into your slow cooker. Cook on high for 2 hours or slow for 4 hours. 
  • If using fresh Basil, stir it into the casserole at the end and cook for another 3-5 minutes in the slow cooker.
  • Serve with mash, pasta or rice. And jazz it up with some crunchy steamed greens! Enjoy!

Recipe and image by Courtney McCartney

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