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Seasonal Sausage Bake

Seasonal Sausage Bake

4.5rating out of 5

(894 reviews from our customers)

Prep Time

40 min



This easy method of roasting sausages along with pear, potatoes and parsnips allows you to spend time away from the oven. You'll make a simple cannellini bean and leek base for all of that crispiness to lounge on before being devoured. Comfort food has never been so nourishing!

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 pear
100g parsnips
2 leeks
1 tbsp dried dill
2 garlic cloves
300g potatoes
1 dried bay leaf
6 cumberlands
6 Cumberland sausages †
1 tin of cannellini beans
chicken stock cube (new 5/18)
1 chicken stock cube †
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 pear
  • 100g parsnips
  • 1 leek
  • 1 tbsp dried dill
  • 1 garlic clove
  • 300g potatoes
  • dried bay leaves
  • 6 Cumberland sausages<span class="strong">†</span>
  • 1 can of cannellini beans
  • 1 Knorr chicken stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 465 kJ
111 kcal
3775 kJ
899 kcal
of which saturates
4.3 g
1.4 g
34.6 g
11.7 g
of which sugars
12.6 g
3.5 g
102.1 g
28.2 g
Fibre 4 g 32.2 g
Protein 5.1 g 41.3 g
Salt 0.53 g 4.3 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 pear
100g parsnips
1 leek
1 tbsp dried dill
dried dill
1 garlic clove
300g potatoes
dried bay leaves
dried bay leaves
6 Cumberland sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten) (calcium, iron, niacin, thiamin), salt), seasoning (salt, wheat flour (gluten) (calcium, iron, niacin, thiamin), flour, spices, herbs, preservative: sodium sulphites, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
1 can of cannellini beans
cannellini beans, water, salt, ascorbic acid, calcium chloride
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
  • Allergens highlighted by † (sulphites, gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Seasonal Sausage Bake

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skin on) into bite-size pieces

Place on 1 (2) baking tray(s) with a drizzle of olive oil and salt and pepper

Add the sausages and oven-roast for 30-35 min

2 Seasonal Sausage Bake

Meanwhile, quarter the pear(s) and remove the core

Quarter the parsnip(s) and remove the root end(s)

Add both to a smaller baking tray and drizzle with 1 tbsp (2 tbsp) vegetable oil and season with salt, pepper and half the dried dill

Reserve the remaining dill for step 6

3 Seasonal Sausage Bake

Put the pear and parsnips into the oven for 20-25 min until the pears are caramelised and the parsnips are nice and crisp

Drain and rinse the beans

Leave the sausages, potatoes, pears and parsnips in the oven for 10-15 min before moving on to the next step

4 Seasonal Sausage Bake

Boil a kettle

Dissolve the stock cube(s) in 150ml (300ml) boiled water 

5 Seasonal Sausage Bake

Wash and slice the leeks in half lengthways, removing any grit between the leaves and discarding the root ends and woody tops

Slice the leeks finely

Peel and finely chop (or grate) the garlic

6 Seasonal Sausage Bake

Heat a large wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) olive oil and a knob of butter (optional) over a medium heat

Once hot, add the leeks and garlic and cook for 4-7 min or until soft but not browned 

Add the drained beans, bay leaf(ves), stock and remaining dill

7 Seasonal Sausage Bake

Reduce the heat to medium-low and cook for 5-7min or until everything is piping hot and tender

Tip: The stock and starch from the beans make a creamy yet thin sauce, so don't evaporate the stock completely

Taste and tweak for seasoning


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Serve the potatoes, pear, parsnip and sausages over a bed of leeks and beans (don't forget to remove the bay leaf(ves))


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