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Sausage Casserole

10 Portions

Sausages 20

Potatoes (diced) 400g

Carrots (diced) 400g

Swede (diced) 400g

Onion 200g

Garlic 1 clove

Gravy Powder As Required

Salt and Pepper To taste


50 Portions

Sausages 100

Potatoes (diced) 2kg

Carrots (diced) 2kg

Swede (diced) 2kg

Onion 1kg

Garlic 5 cloves

Gravy Powder As Required

Salt and Pepper To taste


100 Portions

Sausages 200

Potatoes (diced) 4kg

Carrots (diced) 4kg

Swede (diced) 4kg

Onion 2kg

Garlic 10 cloves

Gravy Powder As Required

Salt and Pepper To taste


  1. In a heavy bottomed pan add enough oil for frying, and heat thoroughly
  2. When hot brown the sausages a few at a time (they do not need to be cooked through at this stage just coloured on the outside) and add to a suitable baking dish
  3. Using the same pan add the diced onion and cook until golden
  4. Add the diced potato, carrot and swede, season with salt and pepper, then cook for 10 minutes on a medium heat stirring regularly
  5. Add enough water to cover the vegetables completely and bring to the boil
  6. Add a little gravy powder (not too much, just so it very slightly thickens it)
  7. Then cover the sausages in the baking dishes with the vegetables and sauce
  8. Cover the dishes and bake at 180C for about 2 hours or until all the vegetables and sausages are tender and reached 75C
Key Points
  • You could swap the sausages in this recipe for veggie sausages creating a veggie alternative.

Wheat, Sulphites