Sausage & Potato Casserole

  • 10 Feb - 16 Feb, 2018
  • Mag The Weekly
  • Cookery


· 1tbsp olive oil

· 2 onions, sliced

· 1 carrot, peeled and chopped

· 500g potatoes, cut into chunks

· ½ tsp rosemary, chopped

· 1tbsp Worcestershire sauce

· 250ml vegetable stock

· 1 tin of chopped tomatoes

· 1 tin of beans, drained

· 1tbsp parsley, chopped

· 8 good quality sausages


Place casserole dish over a medium heat, add half of the oil and cook the onions and carrot for three to four minutes. Add potatoes, rosemary, Worcestershire sauce, stock, tomatoes, beans and parsley, and stir and cook for about eight minutes. Fry sausages separately until nicely browned then add to the casserole. Cook with a lid on for 15 about minutes, stirring every so often to stop it from sticking (this recipe is ideal for a slow cooker), and enjoy.