Slow Cooker Sausage Casserole

 

A quick and easy recipe to put together, with good protein from the sausages and the chickpeas – a must try   Serves 4   INGREDIENTS   8 sausages of your choice, about 1 kg depending of the size of the sausages 2 sweet potatos, peeled and cut into 15mm (1/2 inch) chunks (2 cups) 1 red or green pepper, cut into 1 inch pieces (1 cup) 1 stalk of celery, cut into 15mm pieces (1/2 cup) 1/2 cup chopped onion 1 x jar of Urban Appetite Merlot and Mushroom Simmer Sauté Sauce 1 – 400g can of chickpea (garbanzo beans), drained 1 cup of beef stock, water or beer ½ tsp dried rosemary ½ tsp dried thyme 2 tbsp olive oil Salt and pepper to season

METHOD
 
Cut sausages into 25mm (1 inch) slices.
 
Switch your WILD APPETITE - NewWave Multi-cooker to brown and combine oil, sausage pieces, sweet potatoes, pepper, celery, herbs and onion and brown for 5 minutes.
 
Add Merlot and Mushroom Simmer Sauté Sauce, chickpeas and stock/water/beer of your choice.
 
Stir to combine ingredients and once the liquids start to simmer turn off the power. Turn the power on and set timer to 5 hours. Select the slow cooker option, close the lid, lock and make sure it is set to Airtight.
 
After 5 hours the cooker will switch off the slow cooking option and will automatically go to the “Keep Warm” option
 
 
 
Recipe created by Jimmy Boswell – Gluten Free Chef – June 2013