Sunday, 8 May 2016

Leftover sausage casserole

Carole's Chatter: Leftover sausage casserole

I had a few leftover cooked pork sausages (they were spicy ones called New Yorker Porker).  So I did a simple rusticy casserole.


Can of Country Chicken Soup
Handful of small potatoes (not peeled but halved)
3 Cooked Sausages (cut each into about 4 pieces)
A carrot cut into chunks
Seasonings – salt, pepper, soy sauce, Worcestershire sauce and ½ a small chilli

All these go into the casserole dish and cook away on a lowish temperature in the oven for 2-3 hours (or till whenever the potatoes are cooked).  About 10 minutes before serving add about a cupful of roughly chopped spinach.

Simple hearty fare.


  1. Mmmm, soup is good food. Love the name New Yorker Porker :).

  2. Sounds like a tasty supper, without a lot of bother.

  3. Simple and good is always a hit. ;-)

  4. I like to make use of any leftovers too, what a good idea to use the sausages.

  5. That sounds so good and hearty! I imagine the spicy sausages were perfect for the soup.

  6. Soup seems more to need a method than to need a recipe. You could just leave out the specifics -- a can of soup, a starchy thing, a meaty thing, a veggie thing, seasonings to match and Bob's your uncle. No?

    best... mae at


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