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Sausage Casserole

  • Writer: Nancy Oliver
    Nancy Oliver
  • Mar 6
  • 1 min read

Gluten Free, Dairy Free

  • 8 Gluten Free/Dairy Free Sausages

  • 1 Tin of Tomatoes

  • 1 Red Pepper

  • 1 Onion

  • 2 Cloves of Garlic

  • Spinach (1-2 Handfuls)

  • Carrots (1 per 2 people)

  • Mushrooms (2-3 per person)

  • 1 Tin of Mixed Beans (per pot)

  • 1 large Squirt of BBQ Sauce (per pot)

  • 300ml of Gluten Free/Dairy Free Chicken Stock

  • Potatoes (1 per person)


Fry the onions and garlic in a large oven proof pot until soft. Add the other veg and stir. Add the tomatoes, beans, BBQ sauce and chicken stock. Stir well and place in the oven at 160 degrees for 30-45 minutes.


Chop the potatoes up small and boil until soft. Mash with dairy free butter and soya milk (optional)


Cook the sausages separately and then chop up into small pieces and add to the casserole just before serving.


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