This is one of my favourite meals ever to make with sausages. I love a classic sausage casserole, but this twist on my chicken, leek and potato casserole is absolutely the best of both worlds. Delicious sausages combined with potatoes, leeks and carrots to make a creamy dinner the whole family will love.
How to make my Sausage, potato & leek casserole
Scroll down for printable recipe card and ingredient list
1. Preheat your oven to 200C, add sausages and oil to your casserole dish and cook for about 20 minutes, whilst you prepare the vegetables. You want to cook them until they’re browned to your liking as they won’t go any browner once you add the sauce later
2. Next, prepare your vegetables. Peel and cut 3 carrots, 1 onion. Cut the potatoes in half. Then slice and wash 1 leek.
3. Heat a little oil in a pan and add in the cut onions – cook for 3 minutes
4. Then add in the sliced carrots, stir and cook for a further 3 minutes.
5. Add in the sliced leek with 1 tbsp butter, reduce the heat and cook for a further 3 minutes or until the leek is soft
6. Sprinkle on top the 2 tbsp flour and 1 tsp of paprika – stir until it coats everything and soaks up any butter, cook for 1 minute
7. Then, take the casserole dish with the sausages in out of the oven once you’re happy with how browned they are
8. Add in the carrot, onion and leek mixture, the potatoes with 750ml chicken stock, 1 tsp dijon mustard and 1 sprig of thyme – stir to combine
9. Then cook in the oven for 35-40 minutes until thick and your potatoes are fork tender
10. Remove from the oven once the potatoes are cooked through and the sauce is thick and bubbling. Stir through 2 tbsp of creme fraiche – then serve! This is lovely with some crustry bread
Sausage, Potato & Leek Casserole
My sausage, potato and leek casserole is a lovely one-pan dinner the whole family can enjoy. The addition of creme fraiche makes it really comforting and this is a dish I enjoy all year round.
Ingredients
- 1 tbsp butter
- 1 onion
- 3 carrots
- 1 leek
- 8 pork sausages
- 2 tbsp flour
- 750ml chicken stock
- 400g Baby potatoes
- 1 tsp smoked paprika (or sweet paprika if preferred)
- 1 tsp Dijon mustard
- Handful fresh thyme
- Crème fraîche
- Salt & black pepper
- Cornflour (see notes)
Instructions
- Pre-heat your oven to 200C
- Then once the oven has pre-heated, add the sausages with in a little oil into your casserole dish, cook in oven for 20 minutes or so whilst you prepare the vegetables (this will help their texture and appearance in final cooked casserole - cook the sausages until the skin is as browned as you'd like as they won't get any more browned once you add the liquid later).
- Whilst the sausages are browning in the oven, prepare all your veg:
- peel and slice the carrots and onion into bite-sized pieces
- wash the leeks and cut into small rounds
- cut your baby potatoes in half (leave smaller ones whole). - Add a small amount of oil into a pan and then add the onion - cook for 1 min on a medium heat
- Then add in the sliced carrots, and cook for 3 minutes until the carrot and onion are both slightly softened and browning
- Next, reduce the heat and add the leeks, 1 tbsp of butter and cook for another 2–3 minutes until they start to soften.
- Sprinkle the flour and paprika over the veg and stir well so everything is coated. Cook for 1 minute to remove the raw flour taste.
- Then, remove the casserole dish with browned sausages from the oven - if they're browned to your liking
- Reduce oven to 180C
- Into the casserole dish, add in the onion carrot mixture, chicken stock, Dijon mustard, potatoes and thyme
- Return it to the oven for 35-40 minutes, until the sauce is thick and bubbling and your potatoes fork tender (cook for longer if needed, add more liquid if needed
- Taste, season with salt and pepper as required
- If you’d like a thicker sauce, mix 1 tbsp cornflour with a little cold water to make a slurry and stir it through
- Once your casserole is cooked stir in the crème fraîche. Remove the thyme sprigs, taste and adjust the seasoning before serving
Notes
If you'd rather make this whole recipe on the hob you can do so by first browning the sausages in the pan, then removing them to make the sauce, and returning them at step 7.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 409Total Fat 30gSaturated Fat 10gUnsaturated Fat 20gCholesterol 89mgSodium 977mgCarbohydrates 17gFiber 3gSugar 5gProtein 20g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
