One Pot Sausage and Red Pepper Casserole

OK, confession time first. We had successfully grown a red pepper – just the one – for the first time in our greenhouse. For some reason, despite our best efforts, year on year we are never successful with peppers. Chillies, tomatoes, cucumbers all work, but sweet peppers never do! So, we wanted to find a recipe that would make the most out of our red pepper. We came across a Mary Berry recipe for a sausage and red pepper casserole. The problem was it used smoked bacon (which if you have read any of our other recipes here we don’t like!) and it used spicy pork sausages and all we had were plain pork sausages. So we decided to use it as a basis for our version but do it our way. Whether it would work we didn’t know. It did and we love it!!

Print Recipe

2 from 1 vote

One Pot Sausage and Red Pepper Casserole

Prep Time2 minutes mins

Cook Time1 hour hr

Course: Main Course

Cuisine: English

Keyword: carrot, chicken stock, chopped tomatoes, garlic, onion, red pepper, sausages

Servings: 2 people

Author: Chief Cook and Bottle Washer

Equipment

• 1 Sauté pan or deep sided frying pan with a lid

Ingredients

• 1 tbsp Oil we used rapeseed but any flavourless oil is good (i.e. not olive oil!)
• 8 Pork Sausages
• 1 Red Pepper we grew it!
• 1 large Onion
• 1 Carrot
• 1 clove Garlic
• 2 tbsp Tomato Pureé
• 300 ml Chicken Stock
• 400 g Chopped Tomatoes that is, one tin!
• 2 sprigs Thyme
• 250 g New Potatoes skin on

Instructions

• Add the oil to your pan and fry the sausages over a gentle heat to brown them on all sides. This will take about 15 minutes
• Whilst the sausages are browning, chop the red pepper into largish pieces. Roughly chop the onion, finely chop the garlic and cut the carrot into small pieces
• Once the sausages are browned on all sides, remove them from the pan and fry the red pepper, onion, garlic and carrot over a high heat for five minutes
• Whilst the vegetables are cooking, slice the new potatoes into relatively thick discs. After the vegetables have been cooking for five minutes, add the tomato purée, the stock and the tomatoes and give everything a good stir to bring it together. Add the thyme and bring the casserold to a boil
• Season the casserole with a good pinch of salt and pepper and then add the potatoes. Turn the heat down to a simmer and cover with the lid. Simmer for 20 minutes with lid on. After 20 minutes take the lid off and cook for another 15 minutes with the lid off to reduce the sauce. That's it, serve it in bowls and you have a delighfully delicious one pot dinner!