Sausage, Mushroom and Leek Casserole

Serves: 4
Prep time: 15 mins
Cooking time: 1-1 ½ hours

1 tbsp oil
8 thick Irish recipe sausages
1 onion, chopped
3 medium leeks, sliced
125g button mushrooms, sliced
3 tbsp freshly chopped mixed herbs
450ml chicken stock
1 tbsp cornflour
1 tbsp soy sauce
salt and freshly ground black pepper


Preheat the oven to 180°C, 350°F, Gas Mark 4.

Heat the oil and fry the sausages until browned on all sides.

Remove from the pan and fry the onions and leeks until softened, then remove them from the pan.

Turn the heat up very high and fry the mushrooms until lightly coloured all over.

Mix the cornflour with the soy sauce then stir into the chicken stock.

Reduce the heat under the mushrooms and add all the remaining ingredients except the herbs.

Bring to the boil, stirring occasionally, then cover and simmer for 30-45 minutes.

Stir well and season to taste with salt and pepper before serving.