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4.84 from 6 votes

Slow cooker honey mustard sausage and leek casserole

A family-friendly casserole ideal for Spring
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


  • 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


  • 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.



Calories: 286kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 145mg | Potassium: 479mg | Fiber: 5g | Sugar: 9g | Vitamin A: 229.2% | Vitamin C: 24.5% | Calcium: 10.3% | Iron: 13.6%