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This lovely sausage cassoulet (sausage and chickpea casserole to call it by another name!) was prepared in my slow cooker, was tasty and super simple too! If you’re looking for some inspiration for other slow cooker recipes then be sure to check out my Easy slow cooker recipes (UK recipes).
I love the flavours of this sausage cassoulet because they really compliment each other. The slow cooking really helps the flavours to meld together and as a result, it has a smoky flavour to it.
I’m a real fan of slow cooker dinners. They are convenient, often cheap and you can use all sorts of cuts of meat to save money too if you choose.
I absolutely love making delicious meals for my family. Using my slow cooker is a convenient way of having a delicious dinner ready on time every day without slaving over a hot oven all day. Also, I can find 10 minutes in the morning and have a wonderful meal by the end of the day.
Sausage cassoulet ingredients:
One large onion
1 tin of chopped tomatoes and 1 tin of chickpeas
6 sausages (vegetarian, vegan, meat based – whatever you fancy!)
30g tomato puree
2 cloves of garlic (minced)
1 tsp mild chilli powder
1 tsp medium curry powder
2 tsp cumin
2 tsp basil
2 tsp oregano
2 tsp smoked paprika
Instructions for slow cooker sausage and chickpea casserole:
Brown your sausages for a couple of minutes until all sides are browned.
Add to the slow cooker, along with all other ingredients.
Cook on high for 4 hours minimum, or low for a minimum of 6 hours.
We thoroughly enjoy this dinner. I have probably cooked this 50 times now, as my family will always clear their plates with this meal!
I typically serve it either with mashed potato or on its own. It is a really filling dinner and if you get super high-quality sausages it needn’t be too unhealthy either. On occasion I’ve served it with my soft white flour rolls to mop up the sauce and they are a very welcome addition!
Can you cook for longer?
Yes! In the past I’ve cooked on low for 8-10 hours. The sausages are extra tender and delicious, the ingredients aren’t harmed at all by cooking for that extra time on low.
If you’re wanting to cook on high then I’d recommend sticking to the four hours.
If you’ve enjoyed this recipe you might enjoy some of my other slow cooker recipes:
These are a few of my favourite slow cooker cookbooks too for inspiration:
Why not try one of these fantastic slow cooker accessories:
A delicious sausage and chickpea casserole / cassoulet that will fill up your family!
- Large onion
- 1 tin chopped tomatoes
- 1 tin chickpeas
- 6 sausages
- 30 g tomato puree
- 2 cloves garlic
- 1 tsp mild chilli powder
- 1 tsp medium curry powder
- 2 tsp cumin
- 2 tsp basil
- 2 tsp oregano
- 2 tsp smoked paprika
Brown the sausages in a pan. Fry them lightly for a couple of minutes until each side is brown.
Add all of the ingredients to the slow cooker.
Cook on high for 4 hours, or low for 6 hours.