Smokey Pork Sausage Casserole

Name: Smokey Pork Sausage Casserole
Ingredients: 8-10 Pork Sausages; 1 Tbsp Olive Oil; 700g Jar Passatta; 4 Tsp Smoked Paprika; 2 Tsp Garlic Powder; 2 Tsp Italian Herbs; ½ - 1 Cup liquid Beef Stock; 1 Brown Onion, finely chopped; 2 Carrots, chopped into circles; 1 small Sweet potato, cut into cubes; 3 Small Potatoes, cut into cubes; 2 Cans Butter Beans, drained and rinsed; Handful Spinach Leaves, to serve; Salt and Pepper to Season

by Mel Harrison

Loaded with juicy sausage, tender vegetables, butter beans and a rich tomato base, say hello to the ultimate one-pot dinner. It's budget-friendly, incredibly simple to throw together, and tastes even better the next day, making it perfect for meal prep.

Why You'll Love This Recipe:

One-Pot Wonder - everything cooks together for maximum flavour and minimal washing up in the Crumble Classic Round Dutch Oven
Wholesome ingredients - packed with protein, fibre, and hearty vegetables
Smokey & rich - simple ingredients come together as a warming, flavour-packed sauce
Great for meal-prep - Flavours deepen beautifully overnight, making it perfect for freezing ahead

Smokey Pork Sausage Casserole

Mel Harrison

Rated 5.0 stars by 1 users

Author:

Mel Harrison

Featuring absolutely everything you could possibly want in a comfort meal; rich, hearty, warming, and packed with flavour. Easy to make, budget-friendly and almost guaranteed to fill even the hungriest of bellies.

Ingredients

8-10 Pork Sausages
1 Tbsp Olive Oil
700g Jar Passatta
4 Tsp Smoked Paprika
2 Tsp Garlic Powder
2 Tsp Italian Herbs
½ - 1 Cup liquid Beef Stock
1 Brown Onion, finely chopped
2 Carrots, chopped into circles
1 small Sweet potato, cut into cubes
3 Small Potatoes, cut into cubes
2 Cans Butter Beans, drained and rinsed
Handful Spinach Leaves, to serve
Salt and Pepper to Season

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Directions

Pre-heat your oven to 180°C (fan-forced)
Place your dutch oven over medium heat. Add sausages and cook until golden and nearly cooked through. Remove and set aside
Add olive oil to the dutch oven, then add your chopped vegetables. Cook for 6-8 minutes, stirring occasionally, until they begin to soften
Pour in the passata and beef stock, then stir in the butter beans and herbs. Season well with salt and pepper
Return the sausages to the pot, nesting them into the mixture. Cover with the lid and transfer the dutch oven to the oven to bake for 20-30 minutes, or until the sausages are fully cooked through
Carefully remove the dutch oven and stir through spinach just before serving

Recipe Video

Recipe Note

Spice it up - add chilli flakes or fresh chilli for extra heat
Swap the protein - try chicken sausages or even veggie sausages work with this recipe
Extra veg - zucchini, capsicums or celery work beautifully
Take it to the next level - try browning the sausages first and finishing this casserole low and slow in a slow cooker for 6-7 hours

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