This is a really tasty alternative to a Sunday roast and perfect for families with hungry, sausage-loving children. Easy to scale up to feed larger families or to make enough to last for a few days in the fridge. We serve ours with small, rosemary and olive oil roast potatoes.


  • 8 Audsley’s Pork Sausages
  • 4 Leeks – chopped
  • 1 Small White Onion, chopped finely
  • 1 Tbsp Cornflour
  • 1 Tbsp Soy Sauce
  • 500ml Chicken Stock
  • 1 Tsp Mixed Herbs (ideally fresh, but dried works well too)


Heat oven to 200° C Put the sausages on to a baking tray and into your hot oven. Turn occasionally and remove from the oven once nicely browned. Reduce oven temperature to 180°C. Put your onion, leeks in an oven proof casserole dish. Put your browned sausages in and add your chicken stock. In a small jug or bowl, mix your cornflour with the soy sauce until a smooth paste and add to the rest of the ingredients, along with your herbs and a good grinding of black pepper. Cover and put in the oven for 1 hour, stirring halfway through cooking. Ready to serve once the leeks and onion are soft and the sauce is lovely and thick. Serve with peas and roast potatoes.

This recipe goes well with

We serve ours with small, Rosemary Roasties.