This venison sausage casserole with mushrooms and beans is the perfect dish for the colder months, high in protein and low in fat too!
Recipe inspiration
As it is now so cold and chilly, this week I wanted to make a dish in my slow cooker that would warm me up.
I also didn’t want it to be too fatty or high in calories, as I am trying to eat well currently.
A sausage casserole was my first thought, but I recently tried venison sausages for the first time and found them very flavourful, and they are also very low in fat.
So I decided to incorporate the venison sausages into this dish.
Instead of cannellini beans I thought borlotti beans would go well in this dish, and I have had a tin of them in the cupboard for a while waiting to be used!
I also used large flat mushrooms, which have quite a meaty texture, and stand up well to long cooking, to add a chunkiness to the casserole.
Ingredients
Here’s what you will need for this recipe. The quantities are in the recipe card further down the page.
- onion
- large field mushrooms
- venison sausages
- passata
- borlotti beans
- rich beef stockpot – or a beef stock cube
- dried Italian herbs
- dried sage
Method
- 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.
Verdict
The flavours in the dish worked really well, as they are quite simple, and the casserole was delicious served simply with some bread and butter to mop up the juices.
It would also be good with buttery mash and a green vegetable.
More to try
Recipe
Slow Cooker Venison Sausage Casserole with Borlotti Beans
Ingredients
- 1 brown onion
- 3 large flat mushrooms
- 500 g (2 cups) passata carton
- 1 rich beef stock pot made up with 100 ml boiling water
- 6 venison sausages
- 400 g (14 oz) borlotti beans tinned
- 1 tsp Italian herb seasoning
- 0.5 tsp dried sage
Equipment
Instructions
- Chop the onion and mushrooms and place them in the slow cooker.3 large flat mushrooms, 1 brown onion
- Pour in the passata and stock. Mix well to combine the ingredients.500 g / 2 cups passata, 1 rich beef stock pot
- Add the borlotti beans.400 g / 14 oz borlotti beans
- Brown the sausages in a hot pan, without oil, and place them in the slow cooker.6 venison sausages
- Sprinkle on the herbs, and cook on low for 6-8 hours or on high for 3-4 hours.1 tsp Italian herb seasoning, 0.5 tsp dried sage
stuart dinning says
Do I add beans with water that comes with beans?
bakingqueen74 says
Hi there no you drain it off
John says
What happened to the beans?
bakingqueen74 says
Ah yes, well spotted! I think they were added at the start. Will amend the post asap!
John says
Beans still not in ingredients or method … ?
bakingqueen74 says
No I haven’t added it yet, will try to remember when next on computer. They are there in the dish though! 😉
Adam says
This looks great, sausage and beans are a great combo!
bakingqueen74 says
Thanks Adam!
Jen @ Blue Kitchen Bakes says
I love a good sausage and bean casserole, I haven’t made one with venison sausages yet, definitely one to try this winter 🙂
bakingqueen74 says
Thanks Jen, you could add cranberries I’m sure as well, your favourite I believe!