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Trishys italian style sausage casseroleViv Moon sausage casserole with mashed potato topping

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Don’t think sausages are just for the BBQ. The humble snag can be transformed into some very tasty meals. Such as this Italian Style Sausage Casserole recipe given to me by my wonderful friend Trishy.

A great cook in her own right, she has given me some very good recipes over the years and this one is well worth adding to your ideas for camping meals.

It’s hearty, full of flavour and goodness - a one-dish meal (gotta love that!!!) and one the kids should enjoy as well.

The Sausage Casserole topped with Mashed Potato is another receip the kids should enjoy.

Both recipes are deal for your camp oven, to cook over the fire, or cook it on your stovetop.

Great for a cold night’s evening meal, and pretty quick to put together.

Here are some tips for cooking sausages:

Sausages should be cooked slowly (not incinerated on the BBQ over too high a heat). Cooking gently over a medium heat prevents the interior from boiling too quickly, which in turn can burst the skin. Once the sausage has reached a hot internal temperature then you can increase the heat to brown the skin on the outside.

Don’t pierce them. If you prick good quality sausages you let all the moisture and flavour out.

A good option is to poach (or blanch) sausages before using, this will help to keep them moist and also help them to cook right through on the high heat of the BBQ. All the BBQ then has to do is heat the sausages and brown the outside.
To blanch sausages, place sausages in a large saucepan of cold water. Bring to a simmer then remove from heat and leave for 20 minutes with the lid on, or simmer for about 5 mins or until firmish when squeezed. (Do not boil.) Drain and either refrigerate for later use or cook as soon as possible.

Remember that sausages must always be cooked right through to the centre.

trishy's italian style sausage casserole



Trishy's Italian Style Sausage Casserole

Prep time: approx. 15 - 20 mins
Cooking: approx. 20 to 25 mins
Serves: 4 to 6

8 good quality beef sausages or use Italian style pork sausages
4 rashers bacon - rind removed and diced
1 large onion – peeled and diced
2 cloves garlic – crushed (fresh if you have it, or jar or tube variety works fine - 2 tpns)
2 to 3 medium potatoes - peeled and diced into 1cm (1/3”) cubes. (if you have new washed potatoes don’t even both peeling them.)
200gms mushrooms, thickly sliced (approx. 3 cups)
1 x 440gm tin diced or crushed tomatoes
1 cup (250ml) beef stock (use pkt liquid, stock cube, or whatever you have)
1/2 cup (125ml) dry white wine
1/2 tspn dried thyme
1/2 tspn dried basil
salt, pepper to taste
1x tin 400gm cannelloni beans - drained and rinsed
2 tblspns fresh chopped parsley (or if you don’t have that use some dried parsley) - optional

Heat a little oil in the bottom of a heavy pan or your camp oven over medium heat.
Sauté the sausages until well browned.
Remove and drain on some absorbent paper and set aside.

Add the bacon, onion and garlic to the pan and cook for a few minutes.

Add the potatoes and sauté until lightly brown.

Add the mushrooms, tinned tomatoes, beef stock, white wine, thyme and basil.
Stir until all combined.
Season to taste.

Bring to the boil, then reduce the heat to a simmer, cover and cook for about 10 to 15 minutes, or until potatoes are tender.

While that’s cooking, cut the now cooled sausages into 1cm or bite sized pieces.

Once the potatoes are tender, add the cooked sausage slices to the pot, along with the beans and cook until everything is hot and heated through – about 5 mins.

To serve spoon into bowls, sprinkle with parsley and serve with thick toasted slices of crusty bread or some crusty fresh rolls.

Viv’s hint: you could add some chopped carrot, or any other vegetables you like. Substitute some Risoni for the beans if you don’t have any on hand. Want more flavour, then use a more robust flavoured sausage.

Recipe Ideas for the humble sausage:
Curried Sausage – an oldie, but a goodie
Sausage Bake
Sausage Rolls
Devilled Sausages
Pasta Dishes
Rice Dishes


Viv Moon sausage casserole topped with mashed potatoes



Sausage Casserole Topped with Mashed Potatoes

Serves: 4 to 6

1kg Desiree potatoes, peeled, roughly chopped
40g butter, chopped
3/4 cup milk
1 tablespoon olive oil
1 brown onion, sliced
750g pork or beef chipolata sausages
1/4 cup tomato sauce
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
1 x 35g packet French onion soup mix
1 tablespoon plain flour
1/2 cup grated tasty cheese - optional

Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 20 to 25 minutes or until tender. Drain. Return to pan. Add butter, milk and salt and pepper. Mash until smooth.

Preheat oven to 200°C. Heat oil in a deep frying pan over medium heat.

Add onion and cook for 3 minutes or until tender.

Add sausages and cook, stirring occasionally, for 3 minutes or until browned.

Whisk tomato sauce, barbecue sauce, Worcestershire sauce, soup mix, flour and 3/4 cup water in a jug.

Stir into sausage mixture and bring to the boil.

Spoon sausage mixture into an 8-cup capacity casserole. Or you could use a large foil deep-sided tray that will fit into your camp oven.

Top with potato. Sprinkle with cheese (optional).

Oven: Bake for 25 to 30 minutes or until cheese is golden.

Camp Oven: Place the foil dish on a trivet in a preheated camp oven and bake until the cheese is golden or the top of the mash is lightly browned.

Serve with some greens – peas, beans.



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