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Easy sausage casserole

• Caroline Hire – Food writer

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.7 out of 5.543 ratingsRate

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A comforting and hearty one-pot sausage casserole recipe with spicy chorizo, smoked paprika and plenty of vegetables, perfect for a filling family meal

Freezable

Egg-free

Nut-free

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Caroline's tips for the perfect sausage casserole:

• If you want to make this ahead, the casserole keeps well in the fridge for up to two days. Simply reheat gently on the hob or in the oven until piping hot, adding a splash of water if it looks a little thick.
• For extra flavour, I sometimes brown the sausages before adding them to the casserole. It takes a few extra minutes, but is well worth it for the caramelised taste.
• To make the casserole go a little further, I sometimes add diced carrots or mushrooms along with the onions, celery and peppers. Alternatively, you could add a handful of chopped spinach or kale towards the end of cooking for an extra boost of greens – it wilts down nicely and adds a lovely colour to the casserole and is a good way of using up the end of a bag or bunch of veg that might go to waste.
• You can also add an extra boost of beans by using more than one variety; this will add fibre.

Ingredients

Nutrition

Units:

MetricUS

• 2 tbsp olive or rapeseed oil

• 1 onion

  finely chopped

• 2 medium sticks celery

  finely chopped

• 2 red or yellow peppers

  chopped

• 12 sausages, we used 6 pork and 6 cooking chorizo

  (about 400g)

• 3 fat garlic cloves

  chopped

• 1 ½ tsp sweet smoked paprika

• ½ tsp ground cumin

• 1 tbsp dried thyme

• 125ml white wine

• 2 x 400g cans cherry tomatoes

  or chopped tomatoes

• 1 chicken stock cube

• 1 x 400g can of cooked beans or lentils

  drained and rinsed

• 1 bunch chives

  snipped (optional)

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Nutrition: per serving (6)

• kcal641

• fat43g

• saturates15g

• carbs26.03g

• sugars12g

  low

• fibre9g

  high

• protein30g

• salt3.64g

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Method

• step 1

  Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.

• step 2

  Add 1 finely chopped onion and cook gently for 5 minutes.

• step 3

  Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.

• step 4

  Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.

• step 5

  Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.

• step 6

  Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.

• step 7

  Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.

• step 8

  Cook for 40 minutes. Stir in a 400g drained and rinsed can of cooked beans or lentils and cook for a further five minutes.

• step 9

  Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

Caroline Hire

Caroline's passion for food has taken her from working as a chef in Scottish hotels and catering for McLaren's Formula One team to creating high-end events with Absolute Taste. She later joined Good Food as the Digital Editor and is now a regular contributor. She specialises in practical, accessible recipes, from family meals and weaning ideas to product reviews that make everyday cooking easier. See more of Caroline's recipes

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A star rating of 4.7 out of 5.543 ratings

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