One-Pot Sausage Casserole

Number of Servings


Preparation Time


Cooking Time


The Recipe

One-Pot Sausage Casserole

This sausage casserole from Farm Shop & Café Head Chef Ben Jupp, made with Cowdray Breakfast Sausages from the Farm Shop Butchery makes the most of store cupboard ingredients, including chopped tomatoes, pearl barley and butterbeans to create a simply delicious and easy midweek supper. All ingredients are available to buy from the Cowdray Farm Shop.

We hope you enjoyed making this warming One-Pot Sausage Casserole. Let us know by getting in touch with the team at Cowdray or tagging @cowdrayestate on Instagram. View other recipes from Cowdray Farm Shop & Café here.


  • 8 Cowdray Breakfast Sausages
  • 600ml chicken stock, hot
  • 400g chopped tomatoes
  • 1 leek, thickly sliced
  • 1 red onion, thickly sliced
  • 2 cloves of garlic, crushed
  • 1 bunch of sage, roughly chopped
  • 200g pearl barley
  • 240g drained butterbeans
  • 1 ½ tbsp tomato puree
  • 1 tsp sweet smoked paprika


  1. Preheat the oven to 180﮿C.
  2. In a deep oven proof dish put the sausages, leek, red onion, garlic, sage and paprika. Season with salt and drizzle with a little olive oil and mix well, then transfer to the oven for 20 –25 minutes.
  3. Remove from the oven and add the tomato puree, chopped tomatoes, pearl barley and chicken stock. Mix all together, cover with foil and turn the oven down to 160﮿C for 50 minutes.
  4. In the last 5 minutes add the butter beans.
  5. Serve with seasonal greens of your choice.

Related Product

Order our Breakfast Sausages Online

Cowdray Breakfast Sausages X6


Our award winning classic breakfast sausage. Just our free range pork with salt, pepper and a hint of Mace and Ginger. GLUTEN FREE.

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