Sausage casserole

Sausage casserole

This a single-pan straightforward sausage casserole recipe is packed with flavour and needs little clean-up. A midweek, or any day of the week marvel.

Searching for something even faster? Consider our swift sausage casserole with tomatoes and chickpeas – ready in around 40 minutes.

  • Dairy-free of charge recipes

Nutrition: per serving

Components

  • four huge potatoes
  • 4 carrots
  • 8 great-top quality sausages from outside-reared pigs
  • two tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • one tsp paprika
  • 400g can chopped tomatoes
  • 400ml vegetable stock (we like Knorr)
  • 1-2 bay leaves
  • 4 huge potatoes
  • 4 carrots
  • eight very good-high quality sausages from outside-reared pigs
  • two tbsp olive oil
  • one onion, chopped
  • one garlic clove, crushed
  • one tsp paprika
  • 400g can chopped tomatoes
  • 400ml vegetable stock (we like Knorr)
  • one-two bay leaves
  1. Turn the oven to 180°C/fan160°C/gas 4. Peel the potatoes and very carefully reduce them in half, then into quarters. Peel the carrots and cut each carrot into about 4 or 5 even pieces.
  2. Prick the sausages all above with a fork – this aids the unwanted fat to run out of the sausages, so that they don’t split open as they cook. Heat the olive oil in a hefty-primarily based casserole and fry the sausages, turning usually, right up until lightly golden all above – this should get about ten minutes. Remove the sausages from the pan and place them on a plate.
  3. Include the chopped onion to the casserole (there will even now be some oil in the pan from the sausages) and proceed to cook more than a lower heat for five-ten minutes, until finally the onion is somewhat soft. Add the garlic and paprika and cook for one more minute.
  4. Include the chopped potatoes and carrots and stir every thing about in the casserole so that the greens are coated with the oil.
  5. Include the tomatoes and stock (to measure the stock, you can use the empty tomato can – filled up, it will hold 400ml of stock) and the bay leaves. Deliver to a simmer (so it’s just bubbling gently). Return the sausages to the casserole.
  6. Utilizing your oven gloves, meticulously put the casserole into the oven. Cook for 45 minutes, right up until the potatoes are cooked through, and serve.
  1. Flip the oven to 180°C/fan160°C/gas 4. Peel the potatoes and meticulously minimize them in half, then into quarters. Peel the carrots and cut every single carrot into about four or five even pieces.
  2. Prick the sausages all above with a fork – this aids the body fat to run out of the sausages, so that they don’t split open as they cook. Heat the olive oil in a heavy-based casserole and fry the sausages, turning usually, until lightly golden all more than – this must take about ten minutes. Remove the sausages from the pan and place them on a plate.
  3. Include the chopped onion to the casserole (there will still be some oil in the pan from the sausages) and proceed to cook over a minimal heat for five-ten minutes, right up until the onion is slightly soft. Include the garlic and paprika and cook for one more minute.
  4. Include the chopped potatoes and carrots and stir almost everything about in the casserole so that the greens are coated with the oil.
  5. Add the tomatoes and stock (to measure the stock, you can use the empty tomato can – filled up, it will hold 400ml of stock) and the bay leaves. Deliver to a simmer (so it’s just bubbling gently). Return the sausages to the casserole.
  6. Employing your oven gloves, cautiously place the casserole into the oven. Cook for 45 minutes, right up until the potatoes are cooked by way of, and serve.

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Fee & evaluation

Study what other individuals say.

An observation: Cheryl Wilson mentioned that the veg were undercooked in the time provided. I have completed this recipe numerous occasions, satisfactorily, in my shallow casserole. Tonight I employed my little “tall” casserole and discovered, like her, the veg undercooked. Haven’t considered via the physics nevertheless, but I’d suggest if you are going to adhere to this recipe, you use a shallow casserole.

I’ve just moved out and acquired my own spot. I Actually wished to try and cook meals from scratch. I hd some sausages in the fridge and potatoes so googled some recipes. I came across this a single and thought it looked easy and didnt take as well a lot time. Well… it came out genuinely effectively and taste wonderful. For my initial attempt cooking it tasted like I had been cooking for many years :). Thankyou it was scrumptious.

I have 1 big problem: my carrots and potatoes were not even shut to getting properly cooked in the time stated, I even cut them into smaller chunks than advisable. The flavour of the casserole was good but I think you truly need to have to par boil/steam your vegetables slightly first. I used beef stock as advisable by Elizabeth Olu-Awe and also alternatively of smoke paprika I added chopped chorizo and a small cayenne pepper. I think if I make this once again I would throw it all in a slow cooker alternatively of the oven and it would come our beautifully then.

Tried this recipe this evening and it was absolutely beautiful. Really simple to follow and low cost to make. I swapped the paprika for chopped fresh chillies and utilised beef stock rather of the veg but even now turned out tasty. Highly recommended.

Great ideas for alternative substances! Glad you loved the recipe!

I really like this recipe simply because it is simple to do, I always have the elements for it and each time it’s served plates are empty!

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