Easy sausage casserole

6 servings


1 hour 15 minutes

total time


2 tbsp olive or rapeseed oil

1 onion, finely chopped

2 medium sticks celery, finely chopped

1 yellow pepper, chopped

1 red pepper, chopped

6 cooking chorizo sausages (about 400g)

6 pork sausages (about 400g)

3 fat garlic cloves, chopped

1,5 tsp sweet smoked paprika

½ tsp ground cumin

1 tbsp dried thyme

125ml white wine

800g cans cherry tomatoes or chopped tomatoes

2 sprigs fresh thyme

1 chicken stock cube

1 bunch chives, snipped (optional)


Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.

Add 1 finely chopped onion and cook gently for 5 minutes.

Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.

Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes. It might be easier to cut up the sausage into pieces.

Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.

Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.

Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir. Cook for 40 minutes.

Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.


Serving Size




Total Fat

33.8 g

Saturated Fat

11.7 g

Unsaturated Fat


Trans Fat





2.9 mg

Total Carbohydrate

25.9 g

Dietary Fiber

5.2 g

Total Sugars

11.7 g


24.5 g

6 servings


1 hour 15 minutes

total time
Start Cooking