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Serves
US | Metric
Ingredients
For the casserole;
  • 10 chicken chipolatas
  • 2 red onions, sliced
  • 2 cloves of garlic, chopped
  • 200 g button mushrooms
  • 200 ml white wine
  • 2 chicken stock cubes
  • 200 boiling water to dissolve stock cubes
  • 125 g bag of kale
  • 1 tsp coconut oil
  • 30 g 0% fat Greek yoghurt
  • 1 tsp black pepper
For the crispy potato slices;
  • 400 g baby potatoes
  • 1 tbsp olive oil
  • salt & pepper
Easy Sausage Casserole with Crispy Potato Slices Easy Sausage Casserole with Crispy Potato Slices

Easy Sausage Casserole with Crispy Potato Slices

Prep 15 minutes
Total 55 minutes
  • Preheat the oven to 200 degrees (fan)
  • Add the coconut oil to a large pan and bring to a medium heat. Add in the chicken sausages and cook until they start to brown all over
  • Remove the sausages from the pan and put to one side on a plate for later
  • In the hot, oily pan, add the sliced onions and garlic and stir until the onions have softened
  • Now add the button mushrooms in and stir
  • Add the wine into the pan and crank the heat allowing the wine to bubble and also deglaze the pan. The wine needs to reduce by a third
  • Cut your baby potatoes into thin slices then add them to a baking tray with the olive oil and a pinch of salt and pepper. Into the oven for 30 mins, but check half way and give them a shake
  • Now, add the sausages back into the pan
  • Next, add the stock to the pan. Bring to a boil then reduce the heat right down to a simmer, cover with a lid or foil and leave for 20 minutes allowing the sausages to fully cook through
  • The sauce will now have reduced back a fair bit so a splash of water may be needed. Then, add in the kale and stir together
  • Remove the pan from the heat now and stir in the yoghurt. Season with black pepper to taste
  • Remove the potato slices from the oven
  • Evenly dish the casserole into 3 large bowls, top with crispy potato slices and serve!


Easy Sausage Casserole with Crispy Potato Slices Easy Sausage Casserole with Crispy Potato Slices

Easy Sausage Casserole with Crispy Potato Slices

favorite
print
like
Prep 15 minutes
Total 55 minutes
Serves
US | Metric
Ingredients
For the casserole;
  • 10 chicken chipolatas
  • 2 red onions, sliced
  • 2 cloves of garlic, chopped
  • 200 g button mushrooms
  • 200 ml white wine
  • 2 chicken stock cubes
  • 200 boiling water to dissolve stock cubes
  • 125 g bag of kale
  • 1 tsp coconut oil
  • 30 g 0% fat Greek yoghurt
  • 1 tsp black pepper
For the crispy potato slices;
  • 400 g baby potatoes
  • 1 tbsp olive oil
  • salt & pepper

  • Preheat the oven to 200 degrees (fan)
  • Add the coconut oil to a large pan and bring to a medium heat. Add in the chicken sausages and cook until they start to brown all over
  • Remove the sausages from the pan and put to one side on a plate for later
  • In the hot, oily pan, add the sliced onions and garlic and stir until the onions have softened
  • Now add the button mushrooms in and stir
  • Add the wine into the pan and crank the heat allowing the wine to bubble and also deglaze the pan. The wine needs to reduce by a third
  • Cut your baby potatoes into thin slices then add them to a baking tray with the olive oil and a pinch of salt and pepper. Into the oven for 30 mins, but check half way and give them a shake
  • Now, add the sausages back into the pan
  • Next, add the stock to the pan. Bring to a boil then reduce the heat right down to a simmer, cover with a lid or foil and leave for 20 minutes allowing the sausages to fully cook through
  • The sauce will now have reduced back a fair bit so a splash of water may be needed. Then, add in the kale and stir together
  • Remove the pan from the heat now and stir in the yoghurt. Season with black pepper to taste
  • Remove the potato slices from the oven
  • Evenly dish the casserole into 3 large bowls, top with crispy potato slices and serve!