Pork Sausage, Pea & Pepper Casserole

This Pork Sausage, Pea & Pepper Casserole is great served over mashed potato

This is really easy midweek supper which you can throw together using ingredients from your freezer and store cupboard. Sausage casseroles are usually a hit with the whole family – you can also try my Tangy Sausage Casserole over here or my vegetable packed Lazy Sausage Casserole over here.

I always have a few packets of pork sausages in the freezer as they are a handy standby. If you don’t feel like making a casserole with the sausages, I’ve published several recipes using pork sausages in different ways on the blog over the years - have a look at my Homemade Pork Sausage Rolls made with an old family pastry recipe over here and see my recipe for Pork Sausages Wrapped in Bacon (did anyone say ‘cholesterol’ ?!) & served in an Onion Gravy over here.


Pork Sausage, Pea & Pepper Casserole

1 pkt Pork Sausages (about 8)
1 pkts Tomato Soup (single serve instant ‘Cup of Soup’ type)
1 tin Peas (+- 400gm)
1 tin Tomatoes, peeled & chopped (+- 400gm)
1 Red Pepper, sliced
1 Onion, sliced
Salt & Pepper – to taste

Lightly brown the sausages in a little oil in a pan. Remove & place in a casserole dish. Make the tomato soup up according to package instructions, pour over the sausages. Scatter the peas, tomatoes, red pepper & onion over. Season to taste. Stir to mix. Place – uncovered – in the oven at 190'C/375'F/Gas Mark 5 and cook for 30 to 40 minutes, stirring a couple of times. Serve over mashed potato.

Tanzanian Summer Days ......

A trip to the city revealed Mt. Meru out in all her glory (above) ..... her snow capped peak just visible amongst the clouds .......

The jacaranda's are in bloom again ........... leaving a soft lilac carpet in their dappled shade .....

Lunch with friends in a majestic old homestead ................


With summery views out over manicured lawns & clear blue water .............


The shady veranda a perfect spot for a pre lunch G & T ................ or two

Sorry I haven't been around much lately. If I had to tell you what was happening in my life right now, I think your jaw would drop on the floor ;) but it's all good ..... and all to do with moving forward, and moving on ....... lot's of changes on the horizon ...... and new beginnings, as hopeful and bright as these heady Summer days ...........

Mini Jam (or Syrup) Sponges

These mini sponge puddings take just 5 minutes to cook in the microwave, and are best served hot with custard (Jam pudding pictured above, & Syrup pudding pictured below)

Here is a quick & easy recipe for mini jam (or syrup) sponges, which are an ideal Winter dessert. These are cooked in the microwave, and can be thrown together at the last minute – taking just 5 minutes to cook, they are also ideal for last minute guests.

These are best served with hot custard, but you could also serve them with cream.


Mini Jam (or Syrup) Sponges

150 gm (5 oz) Butter
110 gm (4 oz) Sugar
3 Eggs
170 gm (6 oz) Flour
1 ½ tsp Baking Powder
2 tsp Lemon Zest
1 -2 tbsp Milk (optional)
6 teaspoons of Strawberry Jam (or Syrup)

Cream the butter and sugar together until light & fluffy. Add the eggs, beating well after each addition. Sift in the flour and baking powder, stir in the lemon zest. If the mixture seems a little thick, add a tablespoon or two of milk.

Lightly grease 6 glass ramekin dishes (the ones I use are +- 8cm in diameter) & place a teaspoon of strawberry jam (or syrup) into each one. Spread it around a little to coat the bottom of the dish. Now divide the batter between the 6 dishes. Cover each one with plastic wrap, pierce a couple of times with a fork & place in the microwave on medium power for around 5 minutes (adjust settings/time according to your microwave). Alternatively you can leave the cling film off & bake these in the oven at Gas Mark 5/190’C/375’F for around 20 minutes.