Easy sausage casserole
fromdeliciousmagazine.co.ukwww.deliciousmagazine.co.uk/recipes/easy-sausage-casserole?utm_source=whisk&utm_medium=webapp&utm_campaign=easy_sausage_casserole
This easy sausage casserole recipe is packed with flavour and requires little clean-up, because it’s made in just one pan. (You can even use the empty chopped tomato tin to measure out the stock!) It’s a midweek, or any day of the week, marvel. Simple ingredients: You’re likely to have most of the components, such as tinned chopped tomatoes, sausages and potatoes, in your kitchen already. Bay leaves, paprika and garlic add to the flavour. Quick prep: Only 15 minutes hand-on time is needed – the oven does the rest of the hard work . Make-ahead: The recipe can be prepared a day ahead, cooled and stored in the fridge before reheating until piping hot (see FAQs). Best of all, the flavour will be even better, as the ingredients will have had time to mingle and blend together. Easy and tasty, this recipe is a user favourite. Here’s what other cooks had to say: “Tried this recipe this evening and it was absolutely lovely. Very easy to follow and cheap to make. I swapped the paprika for chopped fresh chillies and used beef stock instead of the veg but still turned out delicious. Highly recommended.” “I love this recipe because it is simple to do, I always have the ingredients for it and whenever it’s served, plates are empty!” “I came across this recipe and thought it looked easy and didn’t take too much time. Well… it came out really well and taste amazing.” If you’re looking for something even faster, then try our quick sausage casserole with tomatoes and chickpeas – ready in around 40 minutes, or our sausage and cider casserole.
Ingredients
Instructions
Turn the oven to 180°C/fan 160°C/gas 4. Peel the potatoes and carefully cut them in half, then into quarters. Peel the carrots and cut each carrot into about 4 or 5 even pieces.
Prick the sausages all over with a fork – this helps the 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 often, until lightly golden all over – this should take about 10 minutes. Remove the sausages from the pan and put them on a plate.
Add the chopped onion to the casserole (there will still be some oil in the pan from the sausages) and continue to cook over a low heat for 5-10 minutes, until the onion is slightly soft. Add the garlic and paprika and cook for another minute.
Add the chopped potatoes and carrots and stir everything around in the casserole so that the vegetables are coated with the oil.
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. Bring to a simmer (so it’s just bubbling gently). Return the sausages to the casserole.
Using your oven gloves, carefully put the casserole into the oven, without a lid. Cook for 45 minutes, until the potatoes are cooked through, and serve. Want more? Find our https://www.deliciousmagazine.co.uk/collections/discover-one-pots/collection of one-pots here.
Nutrition
- Calories
- 581kcals
- Fat Content
- 28g (8.7g saturated)
- Protein Content
- 23g
- Carbohydrate Content
- 60.6g (14.7g sugars)
- Fiber Content
- 9g
