Tasty Sausage Casserole

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Recipe by helen

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1. Gently fry the sausage in a large pan (a wok is good) in the olive oil until cooked through and golden brown.
2. Remove sausage and keep to one side. Now, in the same pan fry the onions and garlic untill softened. After 5 mins or so add the peppers, mushrooms and sundried tomatoes, cook for a further few mins then return the sausages to the pan.
3. turn the heat up high, add the red wine and cook for a few mins to reduce slightly.
4. Add the passata, sugar, basil and paprika and simmer for half an hour. (or as long as you want really the longer its left the better the taste its amazing reheated the next day!)
5. Season to taste if liked and serve with fluffy rice, crusty bread or with pasta. Try with any other veg in you like.

Latest comments and suggestions

• Andrea

  10 January 2009

  Andrea rated and commented on this recipe

  

  I didn't actually put the sundried tomatoes, paprika and basil (didn't have this at home), but it was still brilliant. So much better than the alternative powder packages.

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• Emma

  14 March 2009

  Emma rated and commented on this recipe

  

  This was wonderful and really simple. I used smoked paprika and unfortunately I didn't have any fresh basil to hand. Only problem was I had to open a bottle of red to put some in this casserole and well, you can guess what happened to the rest!!!!! I served it with spaghetti and it went down a treat!

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• Nicola

  31 March 2009

  Nicola rated and commented on this recipe

  

  I made this for my family tonight and it went down a treat, I didn't have any sundried tomatoes so used cherry tomatoes instead. Delicious and easy, everyone had seconds!

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• Paul

  28 April 2009

  Paul rated and commented on this recipe

  

  Had some sauages that needed using, found this dish, simple very enjoyable. Replaced the passata with a small sun dried tomato pasta sauce

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• Dave

  20 May 2009

  Dave commented on this recipe

  This recipe is an excellent base recipe for sausage casserole. I ended up having to substitute a good few ingredients due to my proximity to a supermarket and what I had available in my cupboards. I subbed; Red wine for a good glug of port Passata for a tin of chopped tomatoes Fresh basil for chopped basil from a jar Onion for red onion Chestnut mushrooms for a handful of dried mixed mushrooms Paprika for smoked paprika. While it may seem that I've swapped out too many ingriedients for the finished dish to represent the original recipe I was certainly using the recipe as the backbone to my dish, which was lovely. I'm having leftovers for lunch today. I don't think they'll last past 9.30am.

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• superkat

  06 July 2009

  superkat rated and commented on this recipe

  

  Absolutely delicious! Made a few changes, purely based on what I already had in my cupboards - port instead of red wine (I had a bottle open); cherry tomatoes instead of the sun dried variety; a tin of chopped tomatoes with herbs instead of the passata; and half a can of sweetcorn instead of my pet hate, mushrooms. Ended up being quite "liquidy" but nothing a bit of vigorous simmering couldn't sort out. Served with wilted pea shoots and it went down a treat. Other half already planning to make again and serve with spaghetti for a glamorous twist on bolognaise!

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• Martin

  24 August 2009

  Martin rated this recipe

  

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• b56c

  25 August 2009

  b56c rated and commented on this recipe

  

  Very tasty ingredients which add flavour to sausages which I find quite bland. Ingredients would work equally well with chicken but would have to cook for longer. I preferred to finish off cooking in the oven for 35-40 minutes as for a traditional casserole. I will definitely cook again but will NOT add sugar as I found the result a touch too sweet for me.

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• zambo101

  01 October 2009

  zambo101 rated and commented on this recipe

  

  Good little recipe, although i was stupid, and forgot red wine and basil on my trip to Tesco. So i used a bit of worcestershire sauce, tomato puree, rosemary, carrots, green beans and courgette - sounds very random but tasted fab!

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• calp37

  02 November 2009

  calp37 commented on this recipe

  This was really tasty. I swapped ingredients too! no basil, mushrooms or wine instead added tin of tomatoes, half jar pasta sauce, end of bottle of reggae jerk sauce, chilli olive oil, and parsnips, tasted really spicy and delicious! great for chilly winter evenings.

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Ingredients

• 8 Good quality pork sausages, snipped/sliced into bite size
• pieces (about 6 pieces per sausage)
• Tbsp olive oil
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 1 red pepper, chopped
• handful chestnut mushrooms, sliced
• 4 sundried tomatoes
• Small glass red wine
• jar of passata
• 1 Tsp sugar
• 1/2 tsp paprika
• handful chopped basil

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 8 Good quality pork sausages, snipped/sliced into bite size
• pieces (about 6 pieces per sausage)
• Tbsp olive oil
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 1 red pepper, chopped
• handful chestnut mushrooms, sliced
• 4 sundried tomatoes
• Small glass red wine
• jar of passata
• 1 Tsp sugar
• 1/2 tsp paprika
• handful chopped basil

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