Slow cooker sausage casserole!
As winter approaches, there’s nothing quite like the comfort of a low-effort, cosy, warm slow cooker dinner waiting for you at the end of a chilly day. This slow cooker sausage and lentil stew is the perfect example: it takes less than 25 minutes to prepare, then cooks away gently for about 2 hours while you get on with everything else. Winter evenings call for food that’s hearty, warming, and simple to make, and slow cooker recipes are ideal because they fill your home with comforting aromas and deliver tender, flavourful meals with minimal hands-on time.
Fennel and pork are a classic pairing, and they shine in this stew. The sweetness and subtle anise note of fennel complement the richness of pork sausages beautifully, creating a balanced, aromatic base. Lentils soak up all those flavours while adding body and heartiness to the sauce. Healthy lentils also boost the nutritional profile of the dish, as they’re an excellent source of dietary fibre, which supports digestion and helps you feel full, and plant-based protein, making this a satisfying, nourishing meal. Together, the sausages, fennel, and lentils create a deeply savoury, comforting stew that tastes like it’s been simmering all day—even though it only needs about 2 hours in the slow cooker.
This stew is so hearty and flavourful that you don’t need anything with it. However, if you fancy something on the side, try some crusty bread to mop up the rich, aromatic sauce. With less than 25 minutes of prep and just 2 hours of slow cooking, this sausage and lentil stew is the ultimate winter weeknight dinner. It’s low effort, deeply cosy, and perfect for warming you up as the nights get colder.
12 pork chipolata sausages, weighing 375g/13oz
One fennel bulb, thinly cut, with the green fronds set aside for decoration
Dried green lentils (200g/7oz) with chicken stock (700ml/1½ pint)
Two bay leaves, if desired
big pinch of powdered fennel seeds
Two little onions, cut thinly
One smashed fat garlic clove and 125 millilitres (4 fl oz) of dry white wine
If necessary, preheat your slow cooker according to the manufacturer’s instructions. Meanwhile, lightly coat a large frying pan with spray oil and place it over a high heat. Once the pan is hot, carefully add the sausages in a single layer, making sure they have enough room to brown evenly. Fry the sausages for several minutes, turning them regularly with tongs, until they are golden brown and lightly crisp on all sides.
Step 2
The sausages do not need to be cooked through at this stage, as they will continue cooking in the slow cooker; the aim is simply to brown them well and add extra flavour. Once browned, carefully remove the sausages from the pan and set them aside while you prepare the remaining ingredients.
Meanwhile, add the sliced fennel, lentils and chicken stock to the prepared slow cooker. Add the bay leaves, if using, along with the fennel seeds, and give everything a gentle stir to combine. Make sure the lentils are evenly distributed through the cooking liquid and that the fennel is well coated. The fennel seeds will add a subtle aniseed flavour as the dish cooks, while the bay leaves will provide extra depth. Once everything is combined, the mixture is ready for the browned sausages to be added.
Step 4
Transfer the browned sausages to the slow cooker, arranging them evenly among the fennel and lentils. Return the frying pan to the hob and, using the same pan to retain all the flavours left behind from the sausages, gently fry the onions over a medium heat. Cook for several minutes, stirring occasionally, until the onions have softened and become translucent but are not heavily browned. Add the crushed or finely chopped garlic and cook for a further minute, stirring continuously to prevent it from catching or burning.
Turn up the heat and carefully pour the wine into the pan. Allow it to bubble for around a minute, stirring and scraping the bottom of the pan to loosen any browned bits that have stuck to the surface. This helps incorporate all those flavours into the sauce. Once the wine has reduced slightly, carefully tip the entire contents of the pan into the slow cooker, pouring the onions, garlic and wine mixture evenly over the sausages and lentils. Season generously with salt and freshly ground black pepper, then give everything a gentle stir to combine, taking care not to break up the sausages. The dish is now ready to cook slowly until the sausages are cooked through and the lentils are tender.
Cover the slow cooker securely with the lid and cook on the high setting for around 4 hours, or on the low setting for 7–8 hours. Try to keep the lid closed during cooking to retain the heat and moisture, as lifting it unnecessarily can increase the cooking time. The dish is ready when the sausages are cooked through and piping hot, the lentils are tender and the fennel is soft and flavoursome. Once cooked, carefully remove the lid, as hot steam will escape, and give the mixture a gentle stir.
Ladle the sausages, lentils and fennel into warmed bowls, making sure each portion has plenty of the rich cooking juices. Finish by scattering over the reserved fennel fronds for a fresh, delicate garnish. Serve immediately while hot.
