Instructions:
- Preparation:
- Heat olive oil in a large skillet over medium heat. Add the sausages and bacon (if using) and cook until browned on all sides. Remove from the skillet and set aside.
- In the same skillet, add a bit more olive oil if needed, then add the diced onions and minced garlic. Cook until softened.
- Slow Cooker Method:
- Transfer the cooked onions and garlic to a slow cooker. Add beans, diced apple, sliced mushrooms, diced chili pepper, chopped tomatoes, tomato puree, vegetable stock, brown sugar, and herbs. Mix well to combine.
- Place the browned sausages and bacon on top of the mixture in the slow cooker.
- Pour in the apple cider and gently stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the sausages are cooked through and the casserole is hot and bubbly.
- Hob Method:
- Add beans, diced apple, sliced mushrooms, diced chili pepper, chopped tomatoes, tomato puree, vegetable stock, and brown sugar to the skillet with the onions and garlic. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 1-2 hours, stirring occasionally, until the flavors have melded together.
- Once the casserole is ready, stir in the cooked sausages and bacon.
- Finishing:
- Once cooked, season the casserole with salt and pepper to taste.
- Serve the sausage casserole hot, garnished with fresh herbs if desired.
