Christmas Sausage and Chestnut Casserole
Christmas! The season of joy, giving and, of course, mouthwatering comfort food. Introducing our Christmas Sausage and Chestnut Casserole. This recipe blends pork and apple sausages with chestnuts, sage and onion, and tangy cranberry sauce. To me, this recipe is the absolute epitome of Christmas flavours. I love it, and hope you will too.
The Ingredients
The ingredients are fantastic in this recipe and there’s a few things to consider. Firstly, I would highly recommend using Pork and Apple sausages. The apple adds an extra sweetness to complement the cranberry, and balance against the sage and onion. If you can’t get them, plain sausages or other sausages of your choice will work fine.
**IMPORTANT** Secondly, make sure to use cooked chestnuts rather than chucking in raw ones! Packs of cooked chestnuts are readily available in the supermarket at this time of year. Use these and NOT the hard, raw ones that are in the fresh vegetable aisle. With the cooked ones, just device whether to throw them in whole, or break them up a bit. I prefer whole – a few will naturally break up anyway when stirring and serving.
Finally, I recommend using small or baby potatoes, which you can simply cut in half. It’s best to have your potatoes cut small to ensure they cook to a soft perfection. There’s no need to peel your potatoes.
Preparing the Dish
Kick things off by browning the sausages in a pan, and then softening the onion and garlic. This step is as much about the onions as it is the sausages. Sautéing onions before slow cooking stops them tasting bitter, especially in a dish like this where their flavour is prominent. Then in your trusty slow cooker, mix in all of the other ingredients and let the slow cooker do the work! Check out the embedded video below to follow along!
Christmas Sausage and Chestnut Casserole
Equipment
- Slow Cooker
- Frying Pan
Ingredients
- 6 Pork and Apple Sausages sliced or whole, to preference
- 1 Onion Diced
- 2 cloves Garlic Minced
- 1 tbsp Olive oil for sautéing
- 250 g Potatoes cut small
- 180 g Cooked chesnuts ***NOT raw fresh chestnuts***
- 1 tbsp Dried sage
- 2.5 tbsp Cranberry sauce
- 250 ml Chicken stock
- pinch Black pepper
Instructions
- In a hot frying pan with a little oil, lightly brown your sausages for a 2-3 minutes. Turn the heat to medium, add diced onion and minced garlic. Cook for a further 2-3 minutes, until the onions soften.
- Transfer the browned sausages, sautéed onion and garlic to the slow cooker. Add potatoes (cut into small chunks), cooked chesnuts, dried sage, cranberry sauce, chicken stock and black pepper.
- Cook for 3-4 hours on high or 6-8 hours on low. Serve and enjoy.
Nutrition
Nutrition Note
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as bread are not included. Remember to account for the nutritional values of anything you choose to pair the recipe with.
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