Hearty Sausage Casserole with Leeks

Hearty Sausage Casserole with Leeks


  • Gently heat the olive oil in a deep pan. Add the onions and garlic, fry until softened.
  • Add the chopped Hodgins sausages and gently brown.
  • Put in the chorizo and turn the heat up slightly so that it sweats off some of the oil. Add the pancetta and leeks and stir to combine.
  • Add the butter beans, stock, mushrooms and thyme. Bring it to the boil, turn down and simmer for approximately 20 minutes.
  • Meanwhile shred and core the cabbage, blanch in hot water and refresh, before adding to the casserole.
  • Simmer for 5 minutes before serving.


  • 2 tbsp olive oil
  • 2 medium diced onions
  • 1 clove garlic, chopped
  • 6 Hodgins gluten Free sausages chopped into chunks
  • 55g chorizo sausages, chopped into chunks
  • 55g pancetta, cubed
  • 4 baby leeks, finely sliced
  • 235g tinned butter beans, drained
  • 1.5 litres vegetable stock
  • 8 medium flat mushrooms, sliced
  • 2 sprigs fresh thyme
  • 1 Savoy cabbage

Comments are closed.