Can I put frozen sausages in my slow cooker?

[Brasso4]

Just the question really!

Also does anyone have a sausage and bean casserole recipe?

I tend to defrost and brown them first otherwise they can look like little pink willies! :)

You definitely need to defrost them.and I would also brown them too.

I always throw sausages straight in the slow cooker from the freezer. They won't be as 'firm' but won't hurt anything.

They will be fine, but the ammount of fat that would ooze out of them turns my stomach. They need grilling first.

They're OK but don't look the best! Sometimes they break up a bit.

I grill them first as I do enjoy a firmer sausage :o

Ooo-er. On the food board too.

Will brown them first I think, that's what I do with a usual casserole.

Serves 4 but this is a great recipe where you can just chuck in extra for more people and for bulk cooking for the freezer. My lot always clear their plates when I give them this.

8 pork sausages
400g tin haricot beans, drained and rinsed
800g chopped tomatoes
1 large onion, finely chopped
1 large carrot, coarsely chopped
400g tin cannellini beans, drained and rinsed
400g tin butter beans, drained and rinsed
2 cloves of garlic, finely chopped
200ml chicken stock (made double strength)
1 tbsp olive oil
1 tbsp tomato puree
1 tbsp dried mixed herbs
1 tbsp plain white flour

1.Heat the oil in a saucepan and fry the sausages for 5-6 minutes, or until browned. Remove from the pan and set aside.
2.Add more oil to the pan, if necessary, and fry the onion and garlic for 3-4 minutes, or until soft. Add the carrot and fry for 2-3 minutes. Sprinkle on 1 tbsp flour and fry for 1 minute, stirring continuously. Transfer to a slow cooker.
3.Cut each sausage into four slices and transfer to the slow cooker. Add the (cannellini, haricot and butter) beans, stock, chopped tomatoes, tomato puree and mixed herbs and cook on high for 4-6 hours. Season to taste before serving.