Curried Sausage Casserole

Darren loves curried sausages and had been asking me for years to make some.  I didn't have a recipe so after doing some research I made up my own to suit our tastes.  I love using my slow cooker for this recipe as it's quick and easy to make.

1 x 420 g tin of diced tomatoes
1/2 packet of french onion soup mix
1 teaspoon of curry powder
1 stick of celery, finely diced ( can be from the freezer )
1 - 2 carrots peeled and sliced thinly
1 1/2 cups of frozen beans
6 small mushrooms sliced
season to taste with salt, pepper, onion flakes ( or fresh ), dried parsley ( or fresh )
2 cups of water
6 sausages
cornflour and 1/4 cup of water

Place tomatoes, veggies, curry, soup mix and seasonings into the slow cooker.
Cover ingredients with the 2 cups of water and mix together.
Cook on high for 4 - 6 hours or medium for 6 - 8 hours.
Half an hour before serving, cook the sausages under the grill, in a fry pan or on the bbq until dark brown ( good flavour ). 
Cut the sausages into approx. 1 cm slices and place in the slow cooker.  Give it a good stir.
Thicken with the cornflour and 1/4 cup of cold water.  
Serve with mash or on toast.

Serves 4 - 5 people.

NOTES -

*  Six sausages is plenty for this recipe as they stretch a long way when thinly sliced.

*  The casserole can be frozen.

*  Other vegetables can be added or deleted to suit your tastes and what you have on hand.

Megan made the sausage casserole in this photo.  She likes to add chunks of potato to the slow cooker at the beginning of the cooking process.