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Smoky Sausage Casserole

A fantastic one-pot family meal, with smoky paprika, sweet potato, peppers & butter beans. Great for batch cooking & freezing.

Dairy / soya / egg / nut free

Takes 45 minutes. Serves 4 adults & 2 children.

Storage: keep covered in fridge for up to 3 days, freeze for up to 3 months.

Serve with pasta or potatoes, or my cheat garlic bread - just mix dairy free butter with garlic puree and mixed herbs, microwave for 30 secs & spread on toast!


- 8 good quality pork sausages

- 1 onion

- 2 garlic cloves

- 1 leek

- 2 peppers

- 1 large sweet potato

- 400ml can chopped tomatoes

- 400ml (low salt) beef stock

- 400ml can of butter beans / cannellini beans

- 1 tbsp smoked paprika

- 1 tbsp oregano

- 1 tbsp olive oil for cooking


  1. Prepare your veg - dice the onion, leek & garlic. Chop the sweet potato and peppers into small bite size pieces

  2. Heat the oil in a large pan on a medium / high heat. Prick the sausages then add to the pan in batches until brown all over. Remove from the pan and cut lengthways then untio large pieces

  3. Add more oil if required then add the onion and cook for 3-4 minutes. Add the paprika, garlic, peppers, leek & sweet potato. Cook, stirring regularly, for a further 5 minutes

  4. Add the chopped tomatoes, stock, oregano and sausages. Bring to the boil then turn heat to low, cover and simmer for 25 minutes

  5. Rinse the beans and add for a further 5 minutes

  6. If you'd like the sauce thicker, mix a tbsp of cornflour with some of the sauce in a small bowl then add back into the casserole


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