Spicy Sausage Casserole


Serving Size:



 60 mins




  • 1 tbsp olive oil or grass-fed ghee
  • 1 onion, finely chopped
  • 2 red capsicums, finely slice
  • 2 cups, flat mushrooms, sliced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ chilli, finely chopped
  • 8 free-range sausages
  • 1 garlic clove, crushed
  • 400g can chopped tomato
  • 400ml vegetable stock
  • salt and pepper, to taste
  • fresh parsley, to garnish


  • Heat oil over medium heat in a large casserole dish. Add onion and garlic. Fry for 2 minutes, or until soft.
  • Add mushrooms and capsicums. Cook for a five minutes, or until soft.
  • Add the sausages. Turn up the heat and fry until evenly browned.
  • Add the spices and reduce the heat. Gently stir until all ingredients are well coated. Fry for 2 minutes.
  • Add the tomato, stock and salt and pepper. Reduce heat and simmer for 30 minutes, regularly stirring gently.
  • Garnish with parsley

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