Sausage And Potato Casserole

  • Preparation Time:
    - mins
  • Cook Time:
    - mins
  • Serves:
  • 15ml oil
  • 8 pork sausages or chicken sausage
  • 6 bacon rashers cut into pieces
  • 2 large onions sliced
  • 2 cloves garlic crushed
  • 15ml mixed dried herbs
  • salt and pepper
  • 1 pkt ROYCO® Spicy Chicken Stew Mix
  • 2 large baking potatoes, peeled and thinly sliced
  • 2 large sweet potatoes with skin on, cleaned and thinly sliced
  • 350ml water
  • 2 tbsp butter
  • 3 tbsp oil
  • 3 cups of rice
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 2 carrots peeled and diced
  • 1 stick celery sliced
  • 1 cup frozen peas
  • 3 cups of water
  • 1 pkt ROYCO® Creamy Mushroom Dry Sauce
  • Preheat oven to 180 degrees
  • Grease a large ovenproof casserole dish, set aside
  • Heat oil in a frying pan and fry sausage for 5 minutes, until golden brown, remove and set aside, add bacon and fry for 3 minutes
  • Add onions and fry for 5 minutes until golden brown
  • Add garlic and fry for few seconds
  • Arrange the potatoes in the base of the casserole dish
  • Spoon bacon and onion mixture on top of potatoes
  • Season with salt and pepper and sprinkle with herbs
  • Mix water with ROYCO® Spicy Chicken Stew Mix, pour in and top with sausage, cover with tin foil and bake for 40-50 minutes
  • Add carrots, celery and fry for 5 minutes, then add rice and ROYCO® Creamy Mushroom Dry Sauce, stir to coat
  • Add water and mix to combine, cover with a lid and cook for 15 minutes
  • Add peas and continue to cook for a further 5 minutes
  • Serve with a green salad or a green bean salad


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