Slow Cooker Venison Sausage Casserole with Borlotti Beans
A real winter warmer to make in your slow cooker, rich in flavour
Prep Time 5 minutes minutes Total Time 8 hours hours 5 minutes minutes
- 1 brown onion
- 3 large flat mushrooms
- 500 g passata carton
- 1 rich beef stock pot made up with 100 ml boiling water
- 6 venison sausages
- 400 g borlotti beans tinned
- 1 tsp Italian herb seasoning
- 0.5 tsp dried sage
Chop the onion and mushrooms and place them in the slow cooker.
3 large flat mushrooms, 1 brown onion
Pour in the passata and stock. Mix well to combine the ingredients.
500 g passata, 1 rich beef stock pot
Add the borlotti beans.
400 g borlotti beans
Brown the sausages in a hot pan, without oil, and place them in the slow cooker.
6 venison sausages
Sprinkle on the herbs, and cook on low for 6-8 hours or on high for 3-4 hours.
1 tsp Italian herb seasoning, 0.5 tsp dried sage
Calories: 313kcal | Carbohydrates: 27g | Protein: 40g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 113mg | Sodium: 520mg | Potassium: 1129mg | Fiber: 10g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 3.8mg | Calcium: 69mg | Iron: 7.5mg