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This sausage casserole is full of vegetables to keep the winter cold at bay! Made with thick butchers’ sausages, and allowed to slowly cook in a tagine or casserole dish, sausage casserole is a hearty, traditional meal for all the family.
Servings: 2/3 people
Prep time: 20 minutes
Cook time: 2 hours
Ingredients
- 8 butchers sausage
- 500g leeks
- 1/2 pint milk
- 35g fresh parsley
- 1 red onion
- 2 bay leaves
- 750ml chicken stock
- 2 garlic cloves
- 9oz plain flour
- 2 tsps baking powder
- 600g potatoes
- 300g sweet potato
- 300g carrots
Instructions
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Pre-heat the oven to 170C.
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Finely chop the onions and garlic.
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Chop the potatoes, sweet potatoes, carrots and leeks into larger cube pieces, roughly 1 inch in length.
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Fry the sausages on a low heat until browned.
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When browned, remove and put in a casserole dish. Replace with the vegetables and fry until coloured.
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Add to the casserole dish and add some stock and/or white wine.
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Add salt, pepper, bay leaves and 750ml of chicken stock to the casserole. Put in the oven to cook for 75 minutes.
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In a large bowl, add 2 tsps of baking powder, 1 tsp of salt, finely chopped parsley and sift 9oz of plain flour.
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Create a hole in the centre in which milk can be added. This will help create a doughy consistency.
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Roll the dumplings in your hand.
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After 75 minutes, take the casserole out, add the dumplings and replace for an additional 30 minutes. Ensure the lid is on the casserole.
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Remove the lid after 30 minutes, increase the heat to 220C and cook for an additional 10-15 minutes until the dumplings have coloured.
