Slow Cooker Sausage and Leek Casserole

Creamy, warming for Spring and so easy to make – my creamy slow cooker sausage and leek casserole is a family favourite here.

Sweetness from honey (I used Maille brand French mustard with added honey), warmth from mustard, leeks which melt away, a creamy sauce which you must mop up every last bit of!

You can serve it with mash, pasta, rice or crusty bread depending on the season.

We love it with mustard mash, or over pasta with the sausages cut into pieces.

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• Flavour Profile
• Ingredients
• Method
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Flavour Profile

The main flavours of this dish are:

• Sweet and tangy mustard notes
• Mild creamy sauce
• Leek and green beans for freshness

Make it as I’ve done here with low-fat sausages and lighter creme fraiche and you’ve also got a comforting dinner which isn’t too heavy on the calories. Winning all round!

Slow cooker sausage casserole of any kind always goes down well in my house, I usually make two versions, a hearty tomato-based one or a venison sausage and borlotti bean one which is good for the depths of winter.

If you love rich, tomato‑based slow cooker sausage casseroles, you’ll also enjoy my Classic Slow Cooker Sausage Casserole.

This mustard sausage and leek casserole is good for spring with its lighter flavours and light and creamy sauce made of chicken stock and creme fraiche.

Ingredients

Here’s what you will need for this recipe. Get the quantities in the recipe card below.

• onions
• carrots
• leeks – these give softness and that sweet onion-like flavour.
• chicken stockpot or stock cube
• sausages – I like to use sausages with a high meat content such as Tesco Finest, which taste good and stand up to long cooking.
• mustard – a Dijon mustard provides delicious flavour.
• honey – adds sweetness to contrast the mustard.
• dried thyme
• fine green beans 
• creme fraiche – I used the light version here but the full fat version works too.
• fresh thyme

Method

1. Place the onions, carrots and leeks in the slow cooker pot.
2. Melt the chicken stockpot in boiling water and pour it into the pot.
3. Brown your sausages in a dry frying pan so they are no longer pink on the outside.
4. Put the sausages on top of the vegetables, then spread the mustard over the sausages.
5. Add salt and pepper to your taste, then sprinkle over the dried thyme.
6. Cook on high for 5 hours (or on low for 8 hours).
7. One hour from the end, add in the green beans.
8. When ready to serve, stir in the creme fraiche and sprinkle over some fresh thyme leaves.

Recipe video

You can also see the video in the recipe card which shows how to make this recipe. Subscribe to my channel on Youtube so you don’t miss a recipe.

More recipes

For more Spring recipes with Leeks, you might like:

• Leek and courgette soup from Fab Food 4 All
• Leek and potato breakfast pancakes from Hungry Healthy Happy
• Simple French style chicken casserole from Fuss Free Flavours
• Stir-Fried Brussels Sprouts with Leeks, Ginger, Garlic and Chilli from Tin and Thyme

Recipe