Summer Sausage Casserole

Ingredients: 2 packs of Wholly Cow Tomato and Basil sausages, 1 tbsp olive oil, 8 small shallots, 200g diced pancetta or lardons, 200g celery hearts cut into chunks, 500g cherry tomatoes, 150ml vegetable stock, 25g fresh basil.

Method: Preheat the oven to 180C/gas mark 4. Heat the oil in a large, wide flameproof roasting tin or casserole dish. Prick the sausages with a fork and cook in the pan for 5-10 minutes to brown them lightly all over and then set aside.

Add the shallots, bacon and celery to the pan and cook until they start to soften (5 minutes), stirring occasionally so that they do not stick.

Return the sausages to the pan, add the tomatoes and stock and cook in the oven for 30-40 minutes until the vegetables have softened (I usually stir it once or twice).

Roughly tear the basil and stir in. Our boys love this with pasta but its great just with a big chunk of bread!

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