Sausage, Potato & Leek Casserole Recipe
A hearty and comforting sausage, potato, and leek casserole perfect for a cozy family meal. This dish features tender potatoes, sautéed leeks, and savory sausages simmered in a creamy, paprika-infused sauce, enriched with fresh thyme and a touch of Dijon mustard. Ideal for a warming weeknight dinner or a weekend gathering.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Ingredients
Vegetables
- 1 onion, finely chopped
- 3 carrots, sliced
- 1 leek, cleaned and sliced
- 400g baby potatoes, halved if large
- Handful fresh thyme
Other Ingredients
- 1 tbsp butter
- 2 tbsp flour
- 750ml chicken stock
- 1 tsp smoked paprika (or sweet paprika if preferred)
- 1 tsp Dijon mustard
- Salt & black pepper, to taste
- Cornflour (for thickening, optional - see notes)
- Crème fraîche, to serve
- Sausages (quantity and type not specified in original recipe, estimate 400g, pork or your choice)
Instructions
- Prepare the Ingredients: Finely chop the onion, slice the carrots and leek, and halve the baby potatoes if they are large. Strip the thyme leaves from the stalks and set all aside.
- Brown the Sausages: In a large casserole or deep skillet, melt the butter over medium heat. Add the sausages and cook until they are browned on all sides but not fully cooked through. Remove sausages and set aside.
- Sauté the Vegetables: In the same pan, add the chopped onion, carrots, and sliced leek. Cook gently until softened and fragrant, about 5-7 minutes.
- Create the Roux and Sauce: Sprinkle the flour over the softened vegetables and stir well to coat and cook out the raw flour taste for about 2 minutes. Gradually pour in the chicken stock, stirring continuously to prevent lumps. Then add the paprika, Dijon mustard, salt, and pepper.
- Combine and Simmer: Return the sausages to the pan, add the baby potatoes and fresh thyme. Bring everything to a gentle simmer, cover, and cook for about 30 minutes until the potatoes are tender and sausages are cooked through.
- Thicken the Sauce if Needed: If the sauce is too thin, mix a small amount of cornflour with cold water to make a slurry and stir it into the casserole. Cook for a few more minutes until the sauce thickens to desired consistency.
- Serve: Spoon the casserole into bowls and add a dollop of crème fraîche on top to add creaminess and enhance the flavors.
Notes
- Cornflour can be used to thicken the sauce if desired; mix with cold water before adding to avoid lumps.
- You can substitute smoked paprika with sweet paprika based on preference.
- Use any type of sausage you prefer — pork, chicken, or vegetarian options can work.
- This recipe can be made ahead and reheated gently on the stovetop.
