Colman’s Slow Cooker Sausage Casserole

Colman’s Sausage Casserole in a Yorkshire Pudding Bowl

Serves 2-3

Prep: 20 mins  / Cook: 2 hours / Total: 2 hours 20 mins



Drizzle of olive oil

5-6 cumberland sausages

1 red onion, sliced

1 sachet of Colman’s Sausage Casserole Seasoning Mix

300ml cold water

1 tin of cooked cannellini beans, drained and rinsed

2 sprigs of rosemary

70g plain flour

2 eggs, whisked

100ml whole milk

Vegetable oil for cooking the Yorkshire Puddings

Colman’s English Mustard for serving (optional)



  • Preheat your slow cooker to the highest setting and place and heat a little oil in a large frying pan over a medium-high heat.
  • Brown your sausages evenly in the hot pan, then add in your red onion and cook for 5 minutes, stirring, until the onions are soft and caramelised.
  • Transfer the sausages and onion into your pre-heated slow cooker and combine the sachet of Colman’s Full of Flavour Sausage Casserole Seasoning Mix with water, then pour over.
  • Add in your cannellini beans, then stir, top with rosemary and cover, leaving for 2 hours to cook.
  • Half an hour before your casserole is ready, start making your Yorkshire puddings. Place an 8 inch cake tin in the oven with a little vegetable oil, then preheat the oven to 200c. Whisk the eggs into the plain flour, then slowly add in the milk, whisking to a smooth batter. Pour this into the hot cake tin, about ¼ full and bake for 20 minutes, until fully risen.
  • Spoon the sausage casserole into the Yorkshire Pudding bowls and serve with a dollop of Colman’s English Mustard (optional).


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