Sausage, Leek & Apple Casserole

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

sausages

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is leaner and healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Using water with seasoning cuts costs.

Top and tail the leeks, remove the outer layer, cut leeks lengthways in quarters, and then thickly slice them.

Soak the sliced leeks in a big bowl of water for a few minutes and then drain.

Prepare the bacon by cutting it into slices using scissors.

You can brown the sausages in the oven for 30 minutes at 220°C, turning at about 20 minutes, or fry them in a pan over medium-low heat for about 20 minutes.

Heat olive oil in a casserole pot over high heat.

Add the leeks, bacon, celery, and grated apple to the pot.

Season with a little salt (if desired) and black pepper, then stir everything well.

Fry for 8 minutes, stirring regularly.

Add garlic and fry for 1 minute, stirring.

Add thyme, followed by parsnips, potatoes, and vegetable stock; level everything out in the pot.

Bring to a boil, then cover, reduce heat to low, and simmer for 20 to 25 minutes until the potatoes are tender.

Once the sausages are ready, place them on top of the casserole and cover to continue cooking.

If the sausages are not ready by the end of cooking, it's fine to add them later.

When serving, top the vegetables with whole sausages for adults, slice the sausages for younger kids, and omit the sausage completely for under ones.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens