Go Back

Sausage and potato casserole

This sausage and potato casserole is a hearty, comforting one-pan meal that is perfect for a midweek family dinner. Chipotle sausages add a smoky, mildly spicy flavour to a rich tomato sauce, while Jersey potatoes and vegetables make the casserole filling and satisfying. It’s easy to prepare and requires very little washing up,making it ideal for busy evenings. Serve it with some fresh crusty bread to mop up the delicious sauce and a simple green salad on the side. You can use Savoy cabbage, cavolo nero or spinach for the greens, depending on what you have available.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 12 chipotle sausages
  • 1 onion thinly sliced
  • 2 garlic cloves thinly sliced
  • 1 medium carrot chopped
  • 1 sprig fresh rosemary chopped
  • 1 small chilli deseeded and chopped
  • 1 tbsp tomato purée
  • 1 large cup passata
  • 1 chicken stock cube
  • 1 cup water
  • 250 g Jersey potatoes
  • 2 cups chopped Savoy cabbage cavolo nero or spinach
  • 2 tbsp chopped fresh basil or parsley
  • Freshly ground black pepper

Method
 

  1. Heat the olive oil in a large casserole or heavy-based pan. Add the sausages and lightly brown them all over. Transfer to a plate and set aside.
  2. Meanwhile, thinly slice the onion and garlic. Chop the carrot, chilli and rosemary.
  3. Add the onion, garlic, carrot, chilli and rosemary to the pan and gently sauté for about 5 minutes, until the vegetables begin to soften.
  4. Add the tomato purée and stir for about 30 seconds. Pour in the passata and water, then crumble in the stock cube. Bring to the boil.
  5. Halve the potatoes if they are small; cut larger ones into bite-sized pieces. Add them to the casserole and reduce the heat. Cover and simmer gently for about 15 minutes, or until the potatoes are almost tender.
  6. Return the sausages to the pan and add the chopped Savoy cabbage or cavolo nero. Simmer for a further 8 minutes, or until the potatoes are completely tender and the sausages are cooked through. If using spinach, add it for the final 2–3 minutes instead.
  7. Add a little more water if the sauce becomes too thick. Season with freshly ground black pepper to taste.
  8. Scatter with the chopped fresh basil or parsley and serve hot with crusty bread and a green salad.