Login

Your cart

Your cart is empty

Michaella’s Sausage, Chestnut & Sage Casserole

Name: Michaella’s Sausage, Chestnut & Sage Casserole
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: 6-8 Italian sausages; 200-250 g Mushrooms; 2 Red onion; 2 cloves Garlic; 200 g Cooked chestnuts; Fresh sage leaves; 1 tbsp Plain flour; 100-125 ml Light red wine; 200 ml Chicken stock; Olive oil; Salt; Black pepper

I created this casserole by taking a classic British dish and giving it my own twist. After regularly following a pork and leek recipe from BBC Good Food in my early twenties, after a long summer in Italy, I opted for a bit of experimentation; swapping in Italian sausages a more tuscan taste, and added sweet, earthy chestnuts for extra texture. I also switched to red onions for a deeper colour and sweeter finish. With mushrooms, red wine, and aromatic herbs, it’s a rich, comforting dish that I love serving over creamy mashed potatoes or soft polenta on a cosy winter evening.

Cook

1h

Ingredients

Method

Turn cooking mode on

Step 1

Heat a little olive oil in a wide pan and brown the sausages all over. Remove and set aside.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

6-8

Italian sausages

200-250

g

Mushrooms, chestnut, porcini, but ideally a mix of both

2

Red onion, sliced

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Spoon the casserole over creamy mashed potatoes or soft polenta to make this a complete dish. Garnish with a few fresh sage leaves reserved from earlier, and optionally sprinkle with chopped parsley or a little grated Parmesan.

Your private notes

Only visible to you

Comments

Cancel

More to explore

Vicky’s Blood Orange & Muscat Jelly and Curd

15 minutes

Concettina’s Greco-Italian Breads

25 minutes

Charlie’s Blue Cheese Sauce

20 minutes

Dave’s 'Njokki l-forn'

40 minutes

Maria and Erminia's Cappelletti in Brodo

3 hr 15 mins

Elisabetta’s Spaghetti alla Chitarra

3 hr 55 mins

Maria’s Gnocco Fritto

12 hours

Nonna Lina’s Biscotti

1 hour

Powered by

Michaella’s Sausage, Chestnut & Sage Casserole

I created this casserole by taking a classic British dish and giving it my own twist. After regularly following a pork and leek recipe from BBC Good Food in my early twenties, after a long summer in Italy, I opted for a bit of experimentation; swapping in Italian sausages a more tuscan taste, and added sweet, earthy chestnuts for extra texture. I also switched to red onions for a deeper colour and sweeter finish. With mushrooms, red wine, and aromatic herbs, it’s a rich, comforting dish that I love serving over creamy mashed potatoes or soft polenta on a cosy winter evening.

Cook

1h

Ingredients

Method

Turn cooking mode on

Step 1

Heat a little olive oil in a wide pan and brown the sausages all over. Remove and set aside.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

6-8

Italian sausages

200-250

g

Mushrooms, chestnut, porcini, but ideally a mix of both

2

Red onion, sliced

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.