Sausage & Pepper Casserole

This is a huge hit with my grandsons who would live on sausages if they were allowed.

For larger appetites, you can serve with crusty bread to mop up the herby sauce.

If you don’t like peppers, or just want to change it up a bit, try replacing the green pepper with peas, sweetcorn or beans.

Print Recipe
Sausage & Pepper Casserole
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Boil the potatoes until almost cooked, drain and set aside.
  2. While the potatoes are boiling, grill the sausages until well browned, set aside.
  3. In a large frying pan, fry the onions in 1 tbsp of the oil until translucent, add the garlic and green pepper.
  4. Continue cooking until the green pepper is starting to soften and then remove everything from the pan and set aside.
  5. Add the second tbsp of oil to the pan and fry the sliced potatoes until starting to crisp around the edges.
  6. Add the sausages and vegetable to the potatoes in the pan followed by the tinned tomatoes, mixed herbs and just enough water to cover everything.
  7. Stir well and simmer for 10 minutes until the sauce has thickened slightly.
Recipe Notes

Serve immediately direct from the frying pan for people to help themselves.

 

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