With only 10 minutes of effort, you will get yourself a delicious slow cooker Sausage and Baked Bean Casserole that everyone will be asking about, prepared using sausage, baked beans, red peppers, garlic-infused oil, and smoked paprika.

To make Sausage and Baked Bean Casserole in your slow cooker or crockpot, just brown the sausages, throw in the rest of the ingredients, and let it cook on low for 6 hours or high for 3-4 hours.

Who knew tossing a few things into a pot could cause such a stir? Try out this recipe, then hop into the comments below to tell your tale—did it blow your socks off?

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Can I Use Any Type of Sausage for This Casserole?

Absolutely, mate! You can use any type of sausage you fancy—pork, chicken, turkey, or even a vegan substitute. Just make sure it’s something that packs a flavor punch and suits your dietary needs.

Slow Cooker Sausage and Baked Bean Casserole Ingredients

• 12 gluten-free chipolatas or 6 regular sausages
• 1 can (400 g) of chopped tomatoes
• 2 cans (400 g each) of baked beans
• 2 red peppers, diced
• 1 tsp of garlic-infused oil
• 1.5 tbsp of smoked paprika
• 1 tbsp of dried mixed herbs
• 1/2 tsp of dried chili flakes (optional)
• 1 gluten-free stock cube
• Pinch of salt and pepper

How To Make Slow Cooker Sausage and Baked Bean Casserole

1. Brown the Sausages: Start by browning your chipolatas or sausages in a pan to give them a lovely color all around. You can do this directly in your slow cooker if it has a sauté feature, or use a separate frying pan.
2. Layer the Ingredients: With the sausages nicely browned, transfer them to the slow cooker if you haven’t used it for browning. Toss in the diced red peppers, garlic oil, chopped tomatoes, baked beans, smoked paprika, mixed herbs, crumbled gluten-free stock cube, and a good pinch each of salt and pepper. If you like a bit of heat, sprinkle in the chili flakes.
3. Cook the Casserole: Cover the slow cooker and set it to cook for 3-4 hours on high or about 6 hours on low, depending on how soft you like your vegetables and how melded you want the flavors.
4. Garnish and Serve: Once cooked, stir in some freshly chopped parsley or your favorite herbs for an extra pop of color and freshness. Serve the casserole hearty with buttered gluten-free bread or ladle it over a jacket potato topped with a generous helping of cheese.

What If I Don’t Have a Slow Cooker?

No slow cooker? No problem! You can easily adapt this recipe for the oven. Just toss everything into a casserole dish, cover it, and bake at 350°F (175°C) for about 1 to 1.5 hours or until the sausages are cooked through and the flavors meld.

Can I Make This Casserole Ahead of Time?

Yes, this casserole is a brilliant make-ahead dish. Prepare everything up to the cooking stage, then store it in the fridge overnight. The next day, pop it in the slow cooker or oven, and you’re good to go.

Recipe Tips

• Brown Those Sausages Well: It’s not just about the look; browning the sausages seals in the flavors and juices, keeping them plump and juicy throughout the cooking. Don’t skip this step—it’s a game changer!
• Spice It to Your Taste: Find the half teaspoon of chili flakes too tame? Dial it up! One teaspoon for a mild kick, 1.5 teaspoons for a medium zing, and two teaspoons if you’re brave enough for a fiery taste.
• Thicken the Mix If Needed: Got a watery stew on your hands? Let it cook down more, or pop the lid off for the last 20-30 minutes on high to thicken the sauce. This little trick works wonders.
• Swap Out the Veggies: Not keen on peppers? Throw in any veggies you love. Carrots, parsnips, and sweet potatoes are all solid choices. Just add quick-cooking veggies like peas or spinach closer to the end.

Recipe Variations

• Craving More Heat? If half a teaspoon of chili flakes doesn’t cut it, crank it up. Experiment with the amount until you hit your heat sweet spot.
• Chicken Instead of Sausages? Why Not! Fancy a lighter option? Use chicken thighs instead of sausages. Just brown them off first to keep them flavorful and tender.
• More Veggies, More Fun: Amp up the veggie content by tossing in whatever you have on hand. Mushrooms, leeks, or extra beans can turn this into a hearty veggie feast.
• Mix Up the Beans: Bored of baked beans? Mix things up with different varieties like kidney or black beans for a new flavor twist.

What To Serve With Sausage and Baked Bean Casserole

Serve your Sausage and Baked Bean Casserole with buttered cornbread, Orange-cardamom Slow Cooker Carrots, steamed green beans, Sweet Potato Wedges, and some creamy coleslaw.

You can also pair it with roasted garlic mushrooms or Gingered Pears for a complete meal.

How To Store Leftover Sausage and Baked Bean Casserole

In The Fridge:

Store leftover Sausage and Baked Bean Casserole in an airtight container to maintain freshness. Ensure it cools to room temperature before sealing and refrigerating. Properly stored, it will last for up to 4 days.

In The Freezer:

This casserole freezes well due to its hearty texture. Cool it completely, then transfer it into freezer-safe containers or heavy-duty freezer bags. Label with the date, and it will keep for up to 3 months.

How To Reheat Leftover Sausage and Baked Bean Casserole

Reheat your leftover Sausage and Baked Bean Casserole by placing it in a saucepan over medium heat. Stir occasionally and allow it to heat through for about 10-15 minutes, ensuring it reaches a safe internal temperature.

Check out More Slow Cooker Recipes:

• Slow Cooker Tater Tot (Potato Gem) Casserole
• Slow Cooker Lentil Cottage Pie
• Slow Cooker Sausage Potato Casserole