Sausage and leek casserole

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes


For the casserole

3 tbsp olive oil

8 pork sausages

1 Spanish onion sliced

200g (7oz) sliced leeks

4 cloves garlic sliced

2 sticks celery sliced

Small bunch of sage leaves, picked

200ml (7fl oz) white wine

400ml (14fl oz) chicken stock

400ml (14fl oz) passata

2 bay leaves

Salt and cracked black pepper

Small bunch flat leaf parsley, chopped

For the mash

800g (1¾lb) potatoes peeled and cut into quarters

100g (3½oz) butter

300ml (10½fl oz) full-fat milk

Salt and cracked white pepper

1 bunch of chives finely chopped


1 Preheat oven to 180ºC/R6. Fry the sausages in a casserole dish until golden brown, then remove with a slotted spoon. You may need to do this in two batches.

2 Add the onion, leeks, garlic, celery and sage and cook until the mix starts to brown slightly.

3 Add the wine, stock, passata and bay leaves and then season with salt and pepper.

4 Return the sausages to the casserole dish, put the lid on and cook in the oven for 20 minutes.

5 Meanwhile, place your potatoes in a medium-sized pan, cover with water and bring to the boil. Simmer gently until cooked – about 20 minutes.

6 Once cooked, drain and mash the potatoes and add the butter and milk. Stir over a low heat until the butter has melted and the mash is piping hot. Season and add the chives. Set aside.

7 Remove the casserole from oven, stir in chopped parsley and serve with the mash.

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