This quick and easy throw-together meal is rich in delicious pork sausages, quartered potatoes and colourful corn. One-pot means no cleaning up afterwards.

25 MAY WFD - Potato and sausage casserole (Medium)

Serves 4

You’ll need: 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained; 1 x 400 g can Rhodes Quality Italian Tomato; 12 pork sausages; 800g potatoes, quartered; 30ml olive oil; salt and freshly ground black pepper; 2 stems rosemary; 4 chicken drumsticks; 45ml sunflower oil; 2 cloves garlic, crushed; 4 medium potatoes, peeled and chopped.

How to: 

Place the sausages and the potatoes into a large roasting dish.

Add the olive oil and season well with salt and pepper.

Pick the rosemary from the stems and add it to the roasting dish.

Toss well to mix.

Bake in an oven preheated to 180˚C for 30 minutes, turning a few times during cooking.

Add the Rhodes Quality Whole Kernel Corn and Rhodes Quality Italian Tomato and bake for a further 20 minutes or until the potatoes are tender and the sausages cooked through.

Cooking tip: Add extra root vegetables such as chopped butternut or carrots to bulk up the dish.

*Recipe and image by

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