Sausage casserole
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
The Casserole
- 12 pork sausages
- 2 x 400g tins chopped tomatoes
- 1 onion
- 3 stems celery
- 2 peppers (red/green)
- Handful mushrooms
- 3 garlic cloves (sliced)
- 1-2 tbsp cornflour
- 2 tbsp balsamic vinegar
- 1 tbsp smoked paprika
- 300ml chicken stock
- Dried Sage
- Butter / olive oil
- Salt and black pepper
To serve
- 12 pork sausages
- 2 x 400g tins chopped tomatoes
- 1 onion
- 3 stems celery
- 2 peppers (red/green)
- Handful mushrooms
- 3 garlic cloves (sliced)
- 1-2 tbsp cornflour
- 2 tbsp balsamic vinegar
- 1 tbsp smoked paprika
- 300ml chicken stock
- Dried Sage
- Butter / olive oil
- Salt and black pepper
- Rice
- Baby Potatoes
Method
- STEP 1Preheat your oven to 200 degrees (fan) in the meantime chop the celery, onion (diced), mushrooms and peppers (diced) adding them straight into your cooking pot.
- STEP 2Brown off the sausages a little in a frying pan turning occasionally for around 10 minutes.
- STEP 3Add the cornflour, balsamic vinegar, a knob of butter and a drizzle of oil into the cooking pot and stir until the flour is mixed in. Add a sprinkle of sage, salt and black pepper into the mix. Put the casserole dish in the oven lid off for 10 mins to soften the veg.
- STEP 4Meanwhile cut the sausages up into chunks and place in a large bowl stirring in the smoked paprika and the sliced garlic covering the sausage chunks.
- STEP 5Once the veg has softened remove casserole pot from the oven and add the sausage chunks to the pot along with the tinned tomatoes and chicken stock giving the mix a good stir.
- STEP 6Turn your oven down to around 120 degrees, put your casserole pot in the oven with lid on and cook for around 3 hours. Remove from oven and serve with rice or boiled baby potatoes.
