Sausage Casserole

This entrée is very simple to prepare and you can incorporate both potatoes and vegetables so that it becomes a complete main course offering. There are so many different kinds of sausages available these days that you can make many different variations of this recipe.


12 medium sized sausages. Choose sausages which you like. I would recommend a mixture of varieties of pork sausages e.g. Hot Italian, Sweet Italian, Irish Breakfast or any combination to suite your taste.)

1 medium sized onion, sliced

2lb red potatoes cut into 1 inch cubes. You can either wash them and leave the skins on or peel them.

1 can diced tomatoes(with chili if you like it spicy)

1 clove garlic, minced

2 large leeks cut into one inch slices

1 pint stock(Chicken or vegetable)

2 Tablespoons Olive oil

Salt & pepper


De-skin the sausages and cut them into approximately 1 inch lengths. If you prefer to have the sausages with skin on then obviously don’t take the skin off.

Add 1 tablespoon of olive oil to a cast iron heat proof casserole dish and heat until fairly hot. Add the sausages and fry until they are brown on the outside, they can even be slightly crispy. If you like a little variety in taste then sprinkle a little of you favorite steak rub into the sausages at this stage. Remove them and set them aside.

Add the onion and garlic to the casserole dish and sweat for five minutes using the same oil from the sausages.

Then add the tomatoes the stock and bring to the boil. Add the potatoes and the leeks. After a further five minutes add the sausages. add more stock so that everything is just covered. Add salt and pepper to taste.

Cover and simmer until the potatoes are done. About 30 -35 minutes.

Serve on to warm plates.

Serves 4 – 6 persons


Try meat balls instead of sausage

Use sausage meat cut into one inch pieces instead of sausages.

You can use carrots instead of or as well as leeks

If you like a thicker gravy add some flour to the sausages before returning them to the casserole dish.

Used sliced potatoes and cover the top with them. If you do this do not cover the top layer with stock. The potatoes should crispen up. If you like them more crispy then put the casserole under the broiler for the last five minutes.

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