Sausage Mushroom Slow Cooker Recipes

SLOW-COOKER MAKE-AHEAD SAUSAGE AND MUSHROOM SCRAMBLED EGGS

Slow-Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs image

Early-day dining is a breeze with do-ahead scrambled eggs! Every bite is loaded with sausage, mushrooms, peppers and cheese.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

8 oz bulk pork sausage
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
3 tablespoons butter or margarine
16 eggs
1 cup half-and-half or milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
2 cups shredded Cheddar cheese (8 oz)

Steps:

In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 325 mg, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g

SLOW COOKER SAUSAGE WITH SAUCE

Slow Cooker Sausage with Sauce image

A warm easy meal made even easier in the slow cooker. These sausages may be served in sandwiches, or over rice.

Provided by JELLYKO

Categories World Cuisine Recipes European Italian

Time 6h5m

Yield 6

Number Of Ingredients 5

Ingredients

8 (4 ounce) links fresh Italian sausage
1 (26 ounce) jar spaghetti sauce
1 green bell pepper, seeded and sliced into strips
1 onion, sliced
6 hoagie rolls, split lengthwise

Steps:

Place the Italian sausage links, spaghetti sauce, green pepper and onion into a slow cooker. Stir to coat everything in sauce.
Cover, and cook on Low for 6 hours. Serve on hoagie rolls.

Nutrition Facts : Calories 1024.3 calories, Carbohydrate 88.2 g, Cholesterol 116.9 mg, Fat 57.4 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 19.5 g, Sodium 2356.2 mg, Sugar 16.9 g

SLOW-COOKER SAUSAGE CASSEROLE

Slow-cooker sausage casserole image

You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread

Provided by Lulu Grimes

Categories Dinner, Main course, Supper

Time 4h20m

Number Of Ingredients 11

Ingredients

2 red onions , finely chopped
1 celery stick , finely chopped
1-2 tbsp rapeseed oil
4 carrots , cut into fat pieces
12 chipolatas , each halved
1 sweet potato , peeled and cut into chunks
400g tin tomatoes
1 tbsp tomato purée or tomato and veg purée
1 thyme sprig
1 rosemary sprig
1 beef stock cube or stock pot

Steps:

Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

Nutrition Facts : Calories 449 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

SAUSAGE & MUSHROOM RAGU

Sausage & mushroom ragu image

Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta

Provided by Shivi Ramoutar

Categories Dinner

Time 35m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
1 carrot, grated
3 spring onions, finely chopped
2 garlic cloves, grated
large handful of mushrooms, finely chopped or grated
1 tsp dried oregano
1 tsp fennel seeds
6 pork sausages, squeezed out of their skins
400g can chopped tomatoes
1 tbsp tomato ketchup
mash, pasta or couscous, to serve

Steps:

Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.

Nutrition Facts : Calories 303 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

SLOW COOKER MUSHROOM STUFFING

Slow Cooker Mushroom Stuffing image

My grandmother created this recipe after my grandfather left the well-drilling business and invested all their money in a mushroom farm. The farm was a success and saw the family through the Great Depression. -Eric Cooper, Durham, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 3h30m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1/4 cup butter, cubed
1 pound baby portobello mushrooms, coarsely chopped
4 celery ribs, chopped
1 large onion, chopped
12 cups unseasoned stuffing cubes
1/4 cup chopped fresh parsley
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
2 large eggs, lightly beaten
3 cups vegetable broth

Steps:

In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until crisp-tender, 5-7 minutes. Transfer to a bowl. Add stuffing cubes, parsley and seasonings; toss. Whisk together eggs and broth. Pour over stuffing mixture; stir to combine., Transfer to a greased 6-qt. slow cooker. Cook, covered, on low until heated through, 3-4 hours.

Nutrition Facts : Calories 190 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 625mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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