Sausage casserole

Sausage casserole

Pork chipolatas are great because they are quick to cook and look great whole sitting in a casserole, but you can use thicker sausages of any meat preference if you would rather, or if you find something else good on special offer! This recipe feeds about 10-15 people for a party but you can scale down for a winter supper.

Ingredients (serves 12 people)

  • 30 chipolatas
  • onions
  • rosemary
  • 1 tbsp plain flour
  • vegetable stock
  • red wine
  • 3-4 Maris Piper potatoes
  • 4 large carrots
  • 2 or 3 sliced leeks
  • button mushrooms
  • a tin of haricot beans
  • prepared puy lentils, if you want.
  • Serve with other greens or rice, and crusty bread.

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  1. Cook the chipolatas (about £3.50 for 30) in a little oil for 10 minutes then set aside.

  2. In the same oil fry chopped onions with rosemary, then stir in a tablespoon of plain flour.

  3. Add a pint of vegetable stock and a large glug of red wine.

  4. Stir to thicken into a gravy but don’t let it reduce down too much as the liquid will need to cook through the veg while it stews.

  5. Add chopped potatoes (3 or 4 large Maris Piper potatoes cut into large bite-sized chunks), 4 large diced carrots and 2 or 3 sliced leeks, plus the sausages.

  6. Pour in two 400g cans of chopped tomatoes.

  7. For heartiness, add a punnet of button mushrooms, or a tin of haricot beans or prepared puy lentils, if you want.

  8. Let it all stew together in the oven for about 30 minutes at gas mark 5 (190°C or 375°F).

  9. Serve with other greens or rice, and crusty bread to fill tummies and soak up the gravy.

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I make this with veggie quorn sausages, healthier but still delicious.

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this is making me so hungry got to try this one

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