Crockpot Italian Spicy Sausage Casserole recipe
This weekend our TV was on more than it would normally be as we became glued to the World Cup Rugby watching the last few of our nations teams in the quarter final matches. Today we’re joining with Tesco’s to #CelebrateTheNations and we’ve been experimenting in the kitchen to create a Rugby World Cup Inspired dish for a family or group dinner ideal after watching the match or if you too have been inspired and a game of rugby is on the cards for your family. With the need for a dish that will let you escape I’ve got the crockpot off the top of the fridge and this can be prepared well in advance leaving you to watch the match or have a game – here’s our very easy to make Crockpot Italian Spicy Sausage Casserole recipe.
Ingredients
6 Italian Spicy Sausages
Finely sliced Pepperonni
1 large Onion
Handful of Chestnut Mushrooms
1 Large Clove of Garlic
500g of Passatta
400 ml of Vegetable stock from stock cube
Salt and Pepper
Basil
Oregano
Olive Oil
1 Tablespoon Sundried Tomato Paste
Crockpot Italian Spicy Sausage Casserole
Heat some oil in a large frying pan and add in your large onion and mushrooms chopped up. Crush a large clove of garlic and brown as well. Tear up the pepperoni and add to the pan as well
Pour into the crock pot
Using the same frying pan return to the heat and brown your sausages
Remove from the heat and cut up into 5 or 6 pieces and add to the crockpot
Pour in the Passata and vegetable stock and add in the Sundried Tomato Paste
Season with salt and pepper
Add in a large pinch of dried oregano and basil (or substitute with Italian Mixed Herbs)
Put the crockpot on for 8 – 10 hours on Low and leave for the day.
We served ours with homemade Italian Bread – our garlic and sundried tomato tear and share bread would be perfect and is so easy to make.
Crockpot Italian Spicy Sausage Casserole recipe
Ingredients
- 6 Italian Spicy Sausages
- Finely sliced Pepperonni
- 1 large Onion
- Handful of Chestnut Mushrooms
- 1 Clove Large of Garlic
- 500 g of Passatta
- 400 ml of Vegetable stock from stock cube
- Salt and Pepper
- Basil
- Oregano
- Olive Oil
- 1 tablespoon sundried tomato Paste
Instructions
- Heat some oil in a large frying pan and add in your large onion and mushrooms chopped up. Crush a large clove of garlic and brown as well. Tear up the pepperoni and add to the pan as well
- Pour into the crock pot
- Using the same frying pan return to the heat and brown your sausages
- Remove from the heat and cut up into 5 or 6 pieces and add to the crockpot
- Pour in the Passata and vegetable stock
- Season with salt and pepper
- Add in a large pinch of dried oregano and basil (or substitute with Italian Mixed Herbs)
- Put the crockpot on for 8 - 10 hours on Low and leave for the day.
- We served ours with homemade Italian Bread - our garlic and sundried tomato tear and share bread would be perfect and is so easy to make.
#CelebrateTheNations with Tesco
There is lot more inspiration for Celebrating the Nations with Tesco’s in the lead up to the World Cup Final on the 31st October available on the Tesco’s Site and former England Rugby World Cup Champion has created a 20 Nations Dish to celebrate as well.
Has my dish inspired you? Why not create your own culinary masterpiece and #CelebrateTheNations this Autumn. Head to realfood.tesco.com/
This is a sponsored post on behalf of Tesco’s to #CelebrateTheNations this Rugby World Cup.
