Sick of bangers and mash? Well, personally I’m not sure that’s even possible as it’s usually my go-to meal with a packet of low syn sausages, but then I’m not learning anything new am I?
And that is exactly why I thought I’d spice it up and create a healthy sausage and bean casserole in my slow cooker instead. The syns of this recipe all depend on the sausages you choose. My first choice are usually Tesco’s Healthy Living but on this occasion, I used Co-op’s reduced fat sausages as it was on my doorstep, but if you ask in a Facebook group regarding syn information, I’m sure there’s plenty of people who can help you out in a jiffy.
Anyway, you’re here for the recipe and that’s what’s happening…
Recipe – Serves 4
2 red onions, halved & finely sliced
2 celery sticks, finely sliced
1 yellow pepper, deseeded & chopped
1 red pepper, deseeded & chopped
2 garlic cloves, minced
8 low syn or reduced fat pork sausages if not on SW
2 tsp paprika
1 tbsp rosemary
1 400g tin chopped tomatoes
1 chicken stock cube
1 tin of baked beans
2 cm fresh ginger, peeled & grated
2 bay leaves
2 tbsp red wine vinegar
1/2 tbsp mustard seeds
1/2 tsp turmeric
Generous salt & pepper
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- Chuck everything in to your slow cooker, set to low and leave on overnight or 6-7 hours for on high for 3-4 hours. Side Note: The longer you leave this recipe, the thicker is becomes which is perfect for enchiladas below.
- Serve in warm bowls and sprinkle with snipped chives or whatever you fancy.
Enchiladas Serving Suggestion – Serves 4
You could certainly eat the casserole alone, or if you wanted to be that little bit naughty using your healthy extras, why not try making enchiladas?
Just grab a large roasting tin, fill up 4 tortillas (HE only) with the casserole and 2 sausages in each, close the wraps by folding over two of the edges and spoon any leftovers on top. Finish by topping with a sprinkling of lower fat grated cheese (HE) and bake on gas mark 4 for 30-40 minutes. These were incredible!
How would you eat yours?
Also, don’t forget some of my recipes do slip through the net and those are available on my YouTube Channel with tutorials every Friday at 6pm, so it’s definitely worth going to subscribe for more (and on here of course!)
Tastefully Vikkie x