Hearty Sausage Casserole

Number of Portions
Hearty Sausage Casserole


- 5 tbsp vegetable oil
- 1.4 kg sausages
- 450 grams carrots, peeled and chopped into batons
- 450 grams celery sticks, sliced
- 450 grams leeks, sliced and soaked to remove any grit
- 3 large onions, peeled and sliced
- 1 tbsp Thyme
- 500 ml vegetable stock
- 800 grams canned chopped tomatoes
- 470 grams canned cannellini beans, drained
- 5 tbsp Cumberland Sauce With Port
- 2 tsp Season All Seasoning


Preheat the oven to 190°C/375°F/Mark 5.

"Heat the oil in an ovenproof dish and cook the sausages until browned on all sides. Chop into 1"""" chunks and put to one side."

Add the carrots, celery sticks, leeks, Schwartz for Chef Cumberland Sauce and Thyme and cook for 15-20 minutes until soft. Add the stock, tomatoes and return the sausages. Cover, place in the oven and cook for 50 minutes.

Remove from the oven, add the Schwartz for Chef Season All, cannellini beans, return to the oven for further 10 minutes.

Serve with fresh crusty bread, mashed potatoes or long grain rice.

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