Sausage and Any-Kind-Of-Veg-You-Happen-To-Have Casserole

Prepare time: 10min
Cook: 40min
Ready in:
Serves 4
Lovely moist chicken with deep bacon, mushroom and cheese flavours.


  • Sausages – 2 each plus a couple more for seconds (fat sausages work better than skinny ones. Use chorizo if you want to spice it up a bit)
  • Tin of tomatoes
  • Tomato puree
  • Any veg you happen to have knocking about. I used: 3 sweet peppers, 5 carrots, half a courgette, an onion, 4 mushrooms, handful of frozen peas
  • A teaspoon of sugar (my mother-in-law swears blind that it takes away the bitterness of the tomato and I make her right)
  • Veg stock cube
  • Oil for frying
  • About a mug of boiling water
  • Tin of kidney beans (optional)
  • One of those ‘bouquet garni’ tea bags – or a bay leaf and some mixed herbs
  • Tea spoon of chili (optional)


1Heat the oven to 180 degrees, Gas mark 5.
2Fry the sausages in the oil to brown. They don’t need to be fully cooked because they will go in the oven later.
3Add the chopped onion and fry until the onion is starting to go soft (you can add a bit of water at this point if it’s starting to burn).
4Add the chopped herbs if you’re using them. Add as much as you like – I normally use quite a lot – about 2 teaspoons worth. Add the chili if you’re using it.
5Add in all the veg you have and stir for a couple of minutes.
6Sprinkle over the stock cube.
7Stir and add the mug of boiling water, the chopped tomatoes and a good squirt of tomato puree.
8Give it all a good stir and season with pepper (and salt if you want to – be careful of your stock cube though – they sometimes have a lot of salt in already).
9Add the ‘bouquet garni’ tea bag if you’re using one. If not, add the bay leaf.
10Move to the oven and cook for 30-40 minutes or until it looks nice! You can also add a lid and leave to bubble slowly on the hob. Turn it down though, you want it to cook slowly.


Using good quality sausages cuts down on the amount of fat in the dish.

Some people also add red wine or a squirt of Worcester sauce with the stock, which adds a nice flavour.

The little frozen cubes of chili are great for this – you can buy them in most supermarkets.

You can use any type of veg you have to hand, it really doesn’t matter.

The bouquet garni tea bags come in a box and are in the spice section at the supermarket. They contain bay leaves and other herbs.

You can also add a tin of kidney beans 5 minutes before the end of cooking if you want to add more fibre / protein / substance.

It’s great served with rice, jacket potatoes, new potatoes or garlic bread.

By Helen Hamston

Founder of MGF, Helen is a mum of four who spends way too much time on the interweb and not enough time in bed. She loves wearing her dressing gown, car boot sales and watching TV programmes featuring food. Her specialist subjects include 'how to overfill your car boot' and 'how to avoid dusting'. Follow her at Twitter: @Ginfund, Facebook: @MGFund, Instagram: @mummysginfund and online: