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5 from 1 vote

Slow Cooker Venison Sausage Casserole with Borlotti Beans

A real winter warmer to make in your slow cooker, rich in flavour 
Course Main Course
Cuisine Slow Cooker
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 3
Calories 313kcal
Author Lucy Allen | BakingQueen74

Equipment

  • large oval slow cooker

Ingredients

  • 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
UK Measurements - US Measurements

Instructions

  • Chop the onion and mushrooms and place them in the slow cooker.
  • Pour in the passata and stock. Mix well to combine the ingredients.
  • Add the borlotti beans.
  • Brown the sausages in a hot pan, without oil, and place them in the slow cooker.
  • Sprinkle on the herbs, and cook on low for 6-8 hours or on high for 3-4 hours.

Nutrition

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