Slow Cooker Sausage Casserole

This is not one of my favourite recipes, mainly because I don’t like red meat and I decided to use up the beef sausages in the freezer.  I’m sure I would have liked it much better with the chicken sausages.  Its another one done in the slow cooker, so a bit of preparation then walk away.

Slow Cooker Sausage and Vegetable Casserole (Moderate Salicylates, Low Glutamates, HighAmines)

  • 3 cups home made vegetable stock
  • 2 cups water
  • 6 sausages (home made or failsafe)
  • 1 carrot
  • 2 small potatoes, peeled
  • 1 swede, peeled
  • 1/2 medium sweet potato, peeled
  • 2 garlic cloves, peeled
  • 1 celery stalk, finely chopped
  • Tablesppon of parsley, finely chopped
  • Tablespoon of chives, finely chopped
  • Salt
  • Cooked rice or pasta to serve
Sausage and Vegetable Casserole
  1. Cook the sausages in a non-stick frying pan until browned.  Slice into 2 cm long pieces.
  2. Chop the carrot, potato, swede and sweet potato into evenly sized pieces.
  3. Place everything into the slow cooker and cook on low for about 7 hours.
  4. Serve with pasta or rice.

Cooking meat in a slow cooker increases the amine levels.

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