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    Home » Slow Cooker » Slow Cooker Sausage and Leek Casserole

    Published on Mar 27, 2017. Modified on Jan 14, 2021 by bakingqueen74. This post may contain affiliate links. 2 Comments

    Slow Cooker Sausage and Leek Casserole

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    Jump to Recipe

    Creamy, warming for the colder months and so easy to make – slow cooker sausage and leek casserole is a family favourite here.

    Red bowl with sausage casserole,, with ingredients around.

    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.

    Red bowl with sausages and carrots, with tomatoes and green beans around it.

    Jump to:
    • Ingredients needed
    • Step by step instructions
    • Recipe video
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    • Recipe
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    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.

     

    View from above of red bowl with sausages and carrots, with tomatoes, bowl of salt, herbs and green beans around it.

    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

    Red bowl with sausages and carrots, with tomatoes and green beans around it.

    Pin to come back to the recipe later:

    Slow Cooker Honey Mustard Sausage and Leek Casserole - so easy - creamy and tasty and your whole family will love it

    Collage of slow cooker honey mustard sausage casserole photos

    Recipe

    View from above of red bowl with sausages and carrots, with tomatoes, bowl of salt, herbs and green beans around it.

    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
    Print Pin Rate Save Saved!
    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!

     

     

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    Reader Interactions

    Comments

    1. Bradley Butcher says

      April 22, 2020 at 7:08 pm

      Amazing recipe, made a few tweaks to it as didnt have a couple bits but still turned out brilliant! Definitely recommend and will make again!

      Reply
      • bakingqueen74 says

        April 22, 2020 at 7:30 pm

        Brilliant so glad to hear this

        Reply

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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