Sausage & Chestnut Casserole

This is a great winter dish – christmas comfort food based on a recipe from Sophie Grigson. Serve with mashed potato & Chilli Kale (without the ginger)!

fresh chestnuts are best, but you could also use vacuum packed or tinned chestnuts – rinse well beforehand.

Cooking Time – approx 60 minutes

Serves 4


  • 250g fresh Chestnuts
  • 4 Onions, quartered through the root
  • a little Olive Oil
  • 500g best quality Cumberland Sausages
  • 3 cloves Garlic, crushed & chopped
  • 1 large glass of Red Wine
  • 300ml Vegetable or Chicken Stock
  • Fresh Sage and Thyme leaves
  • A little Tomato Puree
  • 2 Bay Leaves
  • Salt & Pepper


  • Pre-heat an oven to 180oC
  • Take the chestnuts and cut a ‘X’ in the shell. Microwave for a few seconds, or bake them in the oven until the shells crack. Remove from the oven and cover with a cloth.
  • Remove the shells and skin from the chestnuts by rubbing carefully. Chop in half, discard any bad chestnuts and set aside.
  • Heat a drop of oil in a fry pan or heavy bottomed casserole until smoking hot. Carefully add onions and cook hard until they have coloured dark brown on one side (should take just a minute). Turn and repeat on the other sides, then remove from the pan.
  • In the same hot pan, add the remaining oil and fry the sausages to give them some colour. Again, this should take a minute or so.
  • Add all ingrediants except chestnuts to the casserole and bring to the boil. Transfer to the oven. Cook for 20 minutes
  • Add chestnuts and check seasoning. Return to the oven for another 10 minutes and serve.

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