One-Pot Sausage And Vegetable Casserole

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Being able to cook meals in one pot can make life much easier. And with this One-Pot Sausage And Vegetable Casserole, I wanted to do just that.

Sausages are one of the best budget-saving meats you can get, but having bangers and mash or simple sausages in bread can get a bit tiresome. So I wanted to share with you my sausage casserole recipe that I created and that my family love.

I wanted to create a one-pot style of meal to make it easier to make and fewer dishes.

But the best thing about one-pot meals is that all the flavours from the pre-cooking stay in the pot and cook through everything.

Sausages are one of my children’s favourites, but they prefer them cooked in something which makes the sausages more tender. 

In my recipe, I mention using the standard BBQ or Beef sausages; however, if you want to get creative, you can try this recipe with other favoured beef sausages.

Or even try it with lamb, pork or chicken sausages. The flavour of the one-pot sausage and vegetable casserole may alter slightly depending on what you use outside of what I have suggested in the main recipe write-up.

How to make One-Pot Sausage And Vegetable Casserole

To make this recipe, it is best to have a pot that can be used both on the stove and in the oven.

The cast iron dutch oven pot is what I use and highly recommend. However, suppose you only have a casserole dish or another dish that can only go in the oven. In that case, you can do the stovetop cooking in a separate pan.

Ingredients

• Sausages – just your normal BBQ ones or beef
• Dried barley
• Celery Sticks
• Brown onion
• Butternut Pumpkin
• White Mushrooms
• Liquid Beef Stock or Beef Broth
• Worcestershire Sauce
• Dried Tarragon
• Dried Corriander
• Mixed Frozen Vegetables
• Spinach
• Bay Leaves
• Olive Oil

Method

Prepare barley per packet directions. Finely dice up the onion and the celery, slice the mushrooms and chop the butternut pumpkin into 2cm cubes.

Preheat the oven to 180°C.

On the stovetop, heat the olive oil in the bottom of the dutch oven, place the sausages in and lightly brown them. This can be done in batches.

Remove the sausage from the pot and allow them to cool down, then cut them into bite-sized pieces. I usually cut each sausage into 5 or 6 pieces.

Add the finely diced onion and celery into the pot and cook until the onion is tender. 

Then add the sliced mushroom and continue cooking until the mushrooms are soft—approximately 3 to 4 minutes. Make sure that you are constantly stirring.

Remove the pot from the heat. Then add the beef stock, Worcestershire sauce, tarragon, coriander, frozen mixed vegetables, barley, chopped sausages, butternut pumpkin, spinach and bay leaves.

Stir well to combine, then cover and place in the oven to cook for 1 and 1/2 hours or until cooked.

Serve as is with our homemade dinner rolls or crusty bread to dip. Or on a bed of mashed potatoes.

Our creamy garlic and chives mashed potatoes goes well with this, or a simple mash works just as well.

Can you make one-pot sausage and vegetable casserole ahead of time?

Suppose you are making this meal ahead of time or have leftovers. In that case, you can easily refrigerate, freeze, and reheat when needed.  

• Freeze in an airtight container for up to 2 months.
• Refrigerate in an airtight container 

Note: allow it to cool before storing

Reheating:

If it is frozen, it’s best to take it out of the freezer either the night before or first thing in the morning (depending on when you plan to eat) and let it defrost slowly. 

Reheat your one-pot sausage and vegetable casserole over medium-low heat until warmed through.