Easy sausage casserole
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Serves:     people
Notes from Anna
  • This easy casserole takes just 15 minutes prep time and then it looks after itself in the oven.
  • Carrots and parsnips would also work well in this recipe.


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  1. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  2. Peel and cube the butternut squash. Peel and dice the sweet potatoes.
  3. Top and tail the leeks and remove the outer layers. Finely slice the leeks and rinse under running water.
  4. Peel and crush the garlic. Prepare the stock according to packet instructions.
  5. Prick each sausage with a fork to help the fat run out. Heat the oil in a large heavy bottomed casserole and cook the sausages for a few minutes turning them often, until they turn a golden colour. Remove the sausages from the pan and put them on a plate.
  6. Add the sliced leeks to the casserole, sprinkle with a little salt and cook over a low heat for 3-4 minutes. Add the crushed garlic and smoked paprika and cook for a minute. Then add the chopped sweet potatoes and butternut squash and mix thoroughly.
  7. Add the bay leaf, chopped tomatoes and stock and bring it to a simmer. Return the sausages to the casserole
  8. Use oven gloves to remove the casserole from the heat and carefully put it into the oven. Cover and cook for 40 minutes or until the vegetables are cooked through.

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