Fridge Friend Recipes
Sausage and Onion Tomato Casserole recipe
A hearty one-pan dinner of browned pork sausages simmered with soft onion, rich tinned tomatoes and savoury chicken stock. Comforting, simple and ideal for a cosy evening meal.
40 min · Easy · British Jump to method
Ingredients
- 8 Pork Sausages
- 2 Onion
- 800g Tinned Tomatoes
- 500ml Chicken Stock
- 1 tbsp Plain Cooking Oil
- 1 pinch Salt
- 1 pinch Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 425 kcal |
| Protein | 20 g |
| Carbohydrates | 22 g |
| Fat | 26 g |
| Saturated fat | 9 g |
| Fibre | 4.5 g |
| Sugar | 12 g |
| Sodium | 1050 mg |
Why this works
Hearty, protein-containing casserole with moderate carbohydrate and fibre, but relatively high in fat and sodium due to sausages, stock and added salt.
Protein and iron from sausages. Pork sausages contribute a useful amount of protein, plus iron and vitamin B12, though they are also a source of saturated fat.
Vitamin C and lycopene from tomatoes. Tinned tomatoes provide vitamin C and lycopene, which support antioxidant intake even after cooking.
Sodium concern. Chicken stock, sausages and added salt can make this dish relatively high in sodium for a single serving.
Method
- Heat 1 tbsp plain cooking oil in a large casserole pan over a medium heat. Brown 8 pork sausages for 6-8 minutes, turning until coloured all over, then lift them onto a plate.
- Add 2 sliced onions to the pan and cook for 8 minutes until softened and lightly golden. Stir in a small pinch of salt and black pepper if using.
- Pour in 2 x 400g tins of tinned tomatoes and 500ml chicken stock, stirring well and scraping up any flavour from the base of the pan.
- Return the pork sausages to the pan, reduce the heat and simmer gently for 20 minutes until the sausages are cooked through and the tomato sauce has thickened slightly.
- Taste the casserole and adjust the seasoning if needed, then serve hot.
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