Slow Cooker Sausage and Leek Casserole

Creamy, warming for the colder months and so easy to make – 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 in the winter, or over pasta with the sausages cut into pieces.

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 always goes down well in my house, I usually make two versions, a simple one which uses up any vegetables in the fridge or a venison sausage and borlotti bean one which is good for the depths of winter.

This honey 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 needed

• onions
• carrots
• leeks
• chicken stockpot or stock cube
• sausages 
• mustard with honey (or mustard and separate honey)
• dried thyme
• fine green beans 
• creme fraiche (I used the light version)
• fresh thyme

Step by step instructions

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

Pin to come back to the recipe later:

Recipe

Slow Cooker Honey Mustard Sausage and Leek Casserole

A family-friendly casserole with sausages, leeks and carrots, in a tasty honey mustard sauce, ideal for Spring

4.86 from 7 votes

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Course: Main Course

Cuisine: Slow Cooker

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours 10 minutes

Servings: 3

Calories: 286kcal

Author: Lucy Allen | BakingQueen74

Ingredients

• 2 small onions diced
• 3 medium carrots diced
• 2 large leeks sliced
• 250 ml boiling water
• 1 chicken stockpot I used Knorr
• 6 low-fat sausages I used Porky Lights
• 4-5 tsp mustard with honey I used Maille
• salt and pepper to taste
• 1 tsp dried thyme
• 100 g fine green beans chopped in half
• 2 tbsp lighter creme fraiche
• fresh thyme leaves stripped from the stems

UK Measurements - US Measurements

Video

Instructions 

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

Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!