Sausage and Winter Vegetable Casserole with Potatoes and Sprouts

Use low-fat sausages that fit in with your fat tolerance and be mindful of the amount of fat in the packet as a whole!


Packet low fat or vegetarian sausages, each sausage cut in to 3 pieces
1 small onion, diced
1 medium carrot, diced
2 sticks of celery, chopped
1 medium parsnip, diced
1 small swede (or butter-nut squash, pumpkin or turnip, or a combination), diced
1 small tin baked beans
1/2 tin chopped tomatoes
1/2 pint stock (vegetable or chicken)
dash Worcestershire sauce

To serve



To serve 2 people.

Preheat oven to 200c/gas mark 6.

Bring a saucepan of water to the boil and add the parsnips, and swede, simmer for 5 minutes then remove from heat and drain.

Place 3 tablespoons water and a good dash of Worcestershire sauce in a frying pan, on medium heat, and add the onion, celery and carrots, fry for 3 minutes adding a little more water if pan dries out, add sausages and bring heat to high and cook until sausages are browned, stirring constantly.

When sausages are brown, tip contents into casserole dish with the parsnips and swedes. Add baked beans, chopped tomatoes and stock and place in the oven for 1 hour, check after 45 minutes, to see if parsnip and swedes are cooked. If so turn heat down.

After 45 minutes cook potatoes and sprouts and serve.


Use and combination of root vegetables and squash.

Serve with couscous or rice.

Replace sprouts with vegetable of your choice.