How to make a sausage stew in a slow cooker

If you are not much of a sausage fan, you will still love this recipe. It starts by taking ingredients that are cheap and easy to find and throwing them into the slow cooker. If you are a sausage fan, there are some great broccoli, cheese and beef or pork type sausages that go well with this recipe too. The combination below results in a more Italian version of beef stew, if you will. However, this makes a fantastic sauce for noodles (think spaghetti) or a topper to a main dish. If putting this over rice, it is recommended to double the curry powder.

Slow cooker sausage stew or sausage casserole

Servings: 7; Cooking time: High 5 hrs Low 8hrs


  • 1 can (28 oz.) spaghetti or marinara sauce Note: If using a bland pizza sauce, stewed or whole tomatoes, double the seasoning (Italian, curry powder and garlic).
  • 1 ½ lbs red meat sausage like Italian sausage, cut into 2 in pieces (optional: put sausage links in whole and break up halfway through cooking)
  • ½ t. dried Italian seasoning (or Herb de Provence – your preferred combo of dried herbs)
  • 1 tsp. olive oil
  • 1 Tbs. pre-minced garlic (if fresh use ½ T.)
  • 2 Tbs. curry powder
  • 1/8 cup of unseasoned bread crumbs Note: If using store bought seasoned crumbs, forego the dried Italian seasoning. Remember, herbs can always be added after cooking but they can’t re removed.
  • 1 medium yellow or white onion cut small and separated
  • 1 large roughly chopped red (or green for color) bell pepper
  • 2 large standard white potatoes cut small and cleaned well.
  • 2 large carrots cut into 2 in. pieces
  • (Optional: ¼ red wine like sherry or marsala) 


Empty the whole can of tomatoes into the slow cooker. Add the seasoning, including the garlic and curry powder. Add sausage and make sure the pieces are surrounded with sauce to prevent burning on the side of the slow cooker. Sprinkle some black pepper (optional).

Add the onion, carrots, bell pepper and potatoes. Sprinkle in ½ of the break crumbs. Cook on high for 8 hrs or low for 5 hrs. If you can, stir the mixture ½ to 2/3 the way through and break up the sausage just for convenience sake and to make sure everything tastes even. Stirring also prevents burning but with this recipe, that won’t really be a problem.

Once the time is up, always just double check to make sure everything (mostly the sausage) is cooked all the way through, for safety reasons. Stir the rest of the bread crumbs in and serve hot! Leftovers freeze extremely well.