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Sausage and Vegetable Casserole

This sausage and vegetable casserole is an easy and comforting dish that comes together quickly but still feels like a proper meal. It’s ready in about 30 minutes, making it ideal for a midweek dinner when you want something warm and satisfying without too much effort. The sausages add richness, while the vegetables keep it balanced and full of flavour. Everything cooks together in one pan, creating a simple, lightly saucy base that works well with mashed potatoes or just a piece of crusty bread to soak it all up.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 12 chipolata sausages
  • 1 large carrot chopped
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 1 tsp dried oregano or fresh rosemary leaves
  • 1 small courgette chopped
  • 75 g mushrooms sliced
  • 1 tin cherry tomatoes
  • 2 Tbsp chopped parsley
  • Olive oil for cooking

Method
 

  1. Heat a little oil in a casserole dish or large pan and brown the sausages on all sides. Remove and set aside.
  2. Chop the carrot, onion and garlic. Cut the courgette and mushrooms into bite-sized pieces.
  3. In the same pan, gently cook the onion, carrot, and garlic over low heat for about 8 minutes, until softened.
  4. Add the herbs, courgette, and mushrooms. Cook for a couple of minutes, until the courgette starts to colour and the mushrooms soften.
  5. Pour in the cherry tomatoes and season to taste.
  6. Simmer for about 10 minutes, allowing the sauce to thicken slightly.
  7. Return the sausages to the pan and cook for another 5 minutes, until everything is heated through.
  8. Finish with chopped parsley and serve with mashed potatoes or crusty bread.