Sausage Casserole In a Yorkshire Pudding Bowl
This slow-cooked Sausage Casserole is so easy! A quick-fix dinner for the whole family
Prep time:
20 min
Cook time:
2 h
Ingredients (Serves 3)
- drizzle of olive oil
- 5 - 6 British Cumberland sausage
- 1 red onion, sliced
- 1 packed Colman's Sausage Casserole
- 300 ml cold water
- 1 tin of cooked cannellini beans, drained and rinsed
- 2 springs of rosemary
- 70 g plain flour
- 2 eggs, whisked
- 100 ml whole milk
- vegetable oil for cooking the yorkshire puddings
- Colman's English Mustard for serving (optional)
Method
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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.
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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.
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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.
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Add in your cannellini beans, then stir, top with rosemary and cover, leaving for 2 hours to cook.
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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.
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Spoon the sausage casserole into the Yorkshire Pudding bowls and serve with a dollop of Colman’s English Mustard (optional).
