1tablespooncornflour, mixed with 2 tablespoon water to thicken(£0.04)
Instructions
Peel and chop the carrots, parsnips and peppers (large chunks), and quarter the onions.
Add all the ingredients to your slow cooker, except for the cornflower, making sure the sausages are placed at the bottom.
Cook on a low heat for at least 8 hours, or on a high heat for 4 hours.
Once cooked, slowly mix in the cornflour to thicken, if needed. Remove the bay leaves and season with salt and pepper to taste.
Notes
Total cost £4.69, £1.18 per servingFigures are correct at the time of calculation. Prices are based on a generic, mid price range supermarket, choosing their own value brand.Tips:
We don't brown the sausages (to save time) but you can if you prefer to. It doesn't make that much difference in the taste of the casserole but does mean you need to spend more time prepping and you'll have more washing up.
As this casserole is already packed out with vegetables, potatoes and beans, you don't need to serve it with any other sides, if you don't want (although I do love mopping up the rich tomato-based gravy with a bit of crusty bread!). But, you can stretch the casserole for more people, or make sure you have leftovers for lunch/dinner another day if you do. In which case, look to serve your sausage casserole with new potatoes, mash potatoes and green veg.
The slow cooker is always a winner for me as it costs less to run than cooking on the hob or in the oven. If you want to cook this dish is the oven instead, follow the same instructions but with an extra 250ml of water, but cook for approximately 2 and a half hours, then mix in the cornflour.