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Sausage, Leek And Pea Casserole

Published Thursday, 22 January, 2009 by Dan Wolski

A nutritious cheap recipe that will last you for days



  • -2 Onions, diced
  • -1 Clove of garlic
  • -Peas
  • -Half a Savoy Cabbage, diced
  • -1 Medium Leek, diced
  • -6-8 Thick sausages, or 10-12 skinny sausages
  • -1 Vegetable stock cube
  • -1 can of butter beans/ borlotti beans
  • -Sunflower oil


Add the onions and garlic to a deep casserole dish, with the sunflower oil already heated (You will need a fairly large dish for this, so make sure that your head fits inside first, with room for you to poke your tongue out).

Once these delicious veg have browned, add the sausages and brown these too. In order to keep this a cheap recipe, I would buy cheap-ish sausages, although I would never ever condone or appreciate you using this recipe with Value sausages! :) Next, make up 1 litre of stock and add this along with the leeks, peas and cabbage. Stir well and leave on a high heat for 15 mins.

To finish it off, add your chosen beans, drained, and leave to simmer for a further 15 mins. the longer you leave it to cook though, the more the flavours will be released from the ingredients and swirl together in the pan.

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