Potato and Bannatyne’s Pork Sausage Casserole

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Potato and Bannatyne’s Pork Sausage Casserole


1 Tbsp vegetable oil
4 bacon rashers, cut into pieces
2 large onions, chopped
2 garlic cloves, crushed
8 large Bannatynes pork sausages
4 large potatoes, thinly sliced
¼ tsp fresh sage
1 ¼ cups vegetable stock
Salt and ground black pepper


Preheat oven to 180’ Celsius. Grease a large ovenproof dish and set aside.
Heat the oil in a frying pan. Add the bacon and fry for 2 minutes. Add the onions and fry for 5-6 minutes until golden. Add the garlic and fry for 1 minute, then remove the mixture from the pan and set aside.
Then fry the sausages in the pan for 5-6 minutes until golden brown.
Arrange the potatoes in the base of the prepared dish. Spoon the bacon and onion mixture on top. Season with the salt and pepper and sprinkle with the fresh sage.
Pour on the stock and top with the sausages. Cover and bake for 1 hour. Serve hot with fresh bread.

* Add corn flour to the stock to thicken


Posted on

November 7, 2016

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