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Sausage Casserole with Multi-Seed Rolls

PH White Roll  Schnitzel_02.jpg

When the darker evenings creep in, it’s time to start indulging in some favourite winter warmers such as this Sausage Casserole. Mop up the sauce with some of my Ready to Bake Multi-Seed Rolls for a comforting and hearty dish the whole family will love.

Serves: 4

Takes: 1 hour


  • 1 pack Paul Hollywood Ready To Bake Multi-Seed Rolls

  • 8 sausages

  • 1 tbsp light olive oil

  • 1 large onion, chopped 

  • 800g potatoes, new or old is fine, scrubbed but not peeled

  • 4 large carrots, peeled and roughly chopped

  • ½ stalk celery, sliced

  • ½ tsp dried mixed herbs 

  • 1 tsp tomato puree

  • 500ml beef stock

  • Black pepper

  • Dash Worcestershire sauce

  • 1 tsp gravy granules 

  • Green vegetables


  1. Preheat the oven to 160°C fan. Heat a large ovenproof casserole dish or large lidded ovenproof saucepan and add the oil and sausages. Fry for about 6-7 minutes, turning frequently until almost cooked. Lift onto a plate, leaving some oil in the pan

  2. Add the onion to the casserole and fry gently for 6-8 minutes then add the potatoes, carrots, celery, herbs and tomato puree. Pour over the beef stock and season with black pepper and a dash of Worcestershire sauce. Make sure the vegetables are just covered by the stock and if not, add another splash of water. Stir through the gravy granules then bring to a gentle simmer. Place on the lid and cook in the oven (or on the hob) for about 20 minutes

  3. Remove the casserole and stir well. Add the sausages to the casserole and return to the oven for another 20 minutes or until the potatoes are cooked and the sauce has thickened and reduced slightly. 

  4. Bake the Multi-Seed rolls according to the pack instructions 

  5. Serve the casserole with the warm Multi-Seed rolls and butter and with some steamed green vegetables on the side

Check out more winter recipes

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