Slow Cooker Venison Sausage Casserole with Borlotti Beans
A real winter warmer to make in your slow cooker, rich in flavour
- 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.
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.
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