Mary Berrys Easy Sausage Bake – Oven or Slow Cooker
Does your family love sausage as much as mine does? This recipe for an easy sausage bake I made from Mary Berry’s collection will make everyone happy! This dish is cheap and quick to prepare and can be made with either pork or turkey sausage.
Sausage baked in the oven
I love recipes that you can just add everything to one dish and shove in the oven until later; they make life so much easier. For this recipe, I baked the dish in the oven, but you can also do this in the slow cooker.
Slow cooker sausage bake
Slow cookers are great for this kind of recipe, so if you have one, use it. The process of the recipe is still the same. Just make sure the liquid covers the top layer of the potatoes. You can slow cook the sausage bake for 4 hours or less at a high setting. You won’t get the browned-topped potatoes, but it will still taste great!
Recipe for cheap meals
If you’re on a tight budget, this sausage bake recipe is for you. We love this meal as it’s tasty, there’s plenty of it, and it’s cheap to buy! We buy the non-branded sausages as they are so much cheaper. The best ones I found were at Waitrose (believe it or not)! They are £2 for 8 sausages (at the time of writing this post) and taste better than the other supermarkets (yes, I’ve tried them all). I usually buy a few packets and freeze the rest for a later date.
Ingredients
For 6 to 8 servings, you will need the following:
- 1 tbsp Vegetable Oil
- 1 kg Sausages
- 250 g Leeks (Chopped)
- 250 g Kale (Finely chopped)
- 750 g Potatoes (cut into 5mm slices)
- 90 g Red Lentils
- 2Â Bay Leaves
- 1 Clove of Garlic (crushed)
- 900 ml Chicken Stock
- Salt and Pepper
- Parsley (to garnish
How to make sausage casserole for the oven or slow cooker
Leftovers
Leftovers can be stored in the fridge for up to 4 days or transfer to foil trays with lids and store in the freezer for up to 3 months.
Mary Berrys Easy Sausage Bake
Equipment
Ingredients Â
- 1 tbsp Vegetable Oil
- 1 kg Sausages
- 250 g Leeks (Chopped)
- 250 g Kale (Finely chopped)
- 750 g Potatoes (cut into 5mm slices)
- 90 g Red Lentils
- 2 Bay Leaves
- 1 Clove of Garlic (crushed)
- 900 ml Chicken Stock
- Salt and Pepper
- Parlsey (to garnish)
InstructionsÂ
- Heat oil in a frying pan and brown the sausages. Lift out, then cut into thick slices. Preheat the oven to 160°c/140°c fan/Gas 3.
- Layer the leeks, kale, lentils, potatoes and sausages in the casserole dish, adding seasoning, bay leaves and garlic among the layers. Top with a layer of potatoes.
- Pour in the stock, cover with a lid or foil and cook for 2½ hours, checking the liquid level occasionally.
- Remove the lid and increase the oven temperature to 40°c and cook for another 25 minutes until the potaotes are browned. Garnish with parsley and serve hot.
