Easy Sausage Casserole
Some meals are comforting, warming and inviting – especially in the winter months. I love sausages. I like them grilled and in Toad in the Hole. But I also love them in a casserole.
Putting sausages in a casserole is not necessarily the most obvious thing to do, but it makes for a very easy and very tasty meal. The sausages are softer than when grilled or baked in the oven and of course, they take on the flavours of the seasoning in your stock, and the leeks. Last time I cooked this sausage and leek casserole, I used some left over stock from this to add to gravy for roast chicken, which was very delicious.
This sausage and leek casserole is a real, comforting, winter warmer. Serve with plenty of mashed potato and mashed swede
Sausage And Leek Casserole
Leeks are in season in the winter months and can add flavour to any dish. This is a dish that can be vegetarian too – just use vegetarian sausages. I made two casseroles at the same time, as I was feeding vegetarians and meat eaters. It is an easy solution when you need to please both! I used Linda MacCartney vegetarian sausages – available in most supermarkets and local health food stores.
When buying meat sausages, I always buy good quality, where possible from a local butcher, Farmers Market or local grocers. I wouldn’t recommend going for budget sausages as unfortunately the quality will probably be poor. You can check the meat content by looking at the small print – or if you buy from a local butcher you can ask! When buying your leeks, don’t just assume the supermarket will be the best place.
You may find greengrocers, Farmers Market or other local shops or stalls sell fresher and lower priced leeks.
I served this meal with mashed potatoes and mashed swede with carrot. These can easily be prepared once the casserole(s) are in the oven. You can leave the casseroles in the oven for longer if you wish – up to about an hour and a half would be fine. The vegetables can be kept warm in the oven too, if required.
If you have a large casserole that can go on the hob and then in the oven – that is ideal
This sausage casserole makes for a delicious winter warming meal for four for under £5
Easy Sausage Casserole Recipe
- 8 Sausages
- 2 tablespoons Olive oil
- 1-2 leeks
- 1 onion
- 1 garlic clove
- 250ml / 1/2 pint vegetable stock
- 1 tablespoon tomato purée
- 2 teaspoons dried sage
- Preheat the oven to 200 degrees C
- If making two casseroles, one veggie and one meat – double the quantities. The first part of the recipe can be done altogether
- Slice the leeks, discarding the root end and the dark green part
- Peel and slice the onion
- Peel and crush the garlic cloves
- In a large frying pan, or skillet, heat the olive oil
- Add the leek and onion and cook until soft
- Add the crushed garlic and stir
- Cook for a further minute
- Place the leek and onion in the casserole(s)
- Place the vegetarian sausages, if using, in the casserole
- Place the meat sausages in the frying pan and cook for a few minutes until brown on the outside
- Place in the casserole
- Add the sage and tomato purée to the stock
- Pour the stock over the sausages in each casserole
- Cover and bake in the oven for about 45 minutes
- Meanwhile prepare your vegetables
- Serve piping hot, resering any left over stock to use as gravy for another meal.