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. 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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Turn the oven to 180°C/fan160°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.

Step 2

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.

Step 3

Heat the olive oil in a heavy-based casserole and fry the sausages on medium heat, 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.

Step 4

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.

Step 5

Add the chopped potatoes and carrots and stir everything around in the casserole so that the vegetables are coated with the oil.

Step 6

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 on low heat for 5 minutes (so it’s just bubbling gently). Return the sausages to the casserole.

Step 7

Using your oven gloves, carefully put the casserole into the oven. Cook for 45 minutes, until the potatoes are cooked through, and serve.

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