Slow Cooked Sausage Casserole

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