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    Italian Sausage and Chestnut Casserole

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    Italian Sausage and Chestnut Casserole

    Ideal bonfire night food - serve it indoors in generous bowls with the vegetables before going out to watch the fireworks.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 8


    • 1 tbsp olive oil
    • 3 x 400g packs Waitrose Speciality Pork, Garlic & Herb Sausages
    • 250g shallots, peeled and left whole
    • 200g Waitrose Danish Smoked Lardons
    • 700g jar Waitrose Cooks' Ingredients Passata
    • 350g tub Waitrose Fresh Napoletana Sauce
    • 2 x 200g jars Sierra Rica Organic Chestnuts
    • 3 sprigs fresh rosemary


    1. In a large ovenproof casserole dish, heat the olive oil, add the sausages and fry for 4-5 minutes until brown all over. Remove and set to one side. Add the shallots to the pan and cook for 4-5 minutes until golden, then add the lardons and cook for a further 2-3 minutes, stirring continuously.
    2. Return the sausages to the pan along with the passata and Napoletana sauce, 250ml cold water, the chestnuts, rosemary and seasoning. Mix well and bring to a simmer, cover and cook for 20 minutes, until the sausages are thoroughly cooked. Serve with a generous helping of sweet potato and parsley mash to mop up all the sauce, and the roasted parsnip and beetroot with sesame seeds.

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    Cook's tips

    This recipe can be made ahead. Cover and place in a preheated 180°C, gas mark 4 oven for 25 minutes to reheat. To transport the casserole, leave it in the dish, remove the lid and cover in clingfilm. Replace the lid and wrap with clingfilm again - this will ensure no spillage when it is travelling.

    Drinks recommendation

    Grab a couple of wines sealed with screwcaps. The big, warm juicy flavours of an Australian red will be very welcome. Or mix up some spicy mulled wine using ready-made sachets.


    Average user rating

    4 stars