Banger Stew

Submitted by Callie Thompson

Banger Stew

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Serving: 6
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes


  • 15 sausages (boiled first)
  • 2x tins of campbells minestrone soup
  • 2 teaspoons of minced garlic
  • 1.5 teaspoons of mixed herbs
  • 6 small/medium potatos pealed (par boiled)
  • 5Tbsp Powdered chicken gravy (Add till desired thickness)
  • 500gm winter frozen vegies


  • 1. Boil sausages. Remove skin once cooked and chop to desired thickness.
  • 2. Peel and chop potatoes then par boil them. I add no salt to water. Drain water.
  • 3. Add all ingredients and add gravy to the desired thickness( It works well with any thickness).
  • 4. Cook on low for 8hours with lid on stirring when you can. Serve!


  • I cook using a 6ltr slowcooker and a family of 4 so add whats ample for you and your slowcooker.
  • Fresh vegies can be used instead of frozen, you may have to par boil or steam them first.
  • Servings amount is based on our portion size of 350gms.

5 thoughts on “Banger Stew”

  1. Great hearty meal for these colder days. Very easy and quick to make and tastes amazing!
    Will be saving this recipe to my favourite list for sure

  2. Jennifer Powell

    I used 6 large Pork and Fennel Sausages, fresh vegetables, adding my greens in the last hour of cooking, ( soggy green vegetables are a no-no in our house). Lovely thick gravy, served with rice and fresh crusty bread. Very nice for a rather cold days dinner.

  3. Used Pork and Fennel snags, fresh vegies, served with rice and fresh crust bread.
    Great dinner for a cold wintry day.

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