Crock Pot Sausage and Mushroom Bake
At a Glance
- Prep
- 15 minutes
- Cook
- 6 hours
- Total
- 6 hours 15 minutes
- Servings
- 6 serving(s)
Categories
- Breakfast
- Main Course
- Australian
- Slow cooker
- Easy
- Slow Cooker
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Tasty, hearty sausage and mushroom bake. Great for those cold winter nights. Also if you omit the chilli it would be an excellent breakfast to wake up to. The original recipe uses beef sausages, I prefer chicken but it's personal taste. And I normally don't even skin the sausages.
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Equipment
Large skillet, slow cooker
Ingredients
- 2 tablespoons oil
- 1 onion, sliced
- 450 g potatoes, thinly sliced
- 450 g sausages, skinned and halved
- 1 (450 g) can baked beans
- 200 g button mushrooms, halved
- 1 -2 teaspoon chili powder (or to personal taste)
- 1 tablespoon tomato paste
- 2/3 cup water
- salt and pepper, to personal taste
Instructions
Heat oil in large skillet and saute onion and potatoes gently for 5 minutes.
Add the remaining ingredients, season with salt and pepper and bring to the boil.
Transfer to crock pot.
Cook on low for 6- 10 hours until sausages and potatoes are cooked through (time really depends on your crock pot).
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