Sunday, 8 June 2014

Sausage Casserole

There is nothing worse that being dragged around the shops in the pouring rain, but when it also means that you will end up with a new casserole dish that leads to some yummy food, it is so worth it.

After being out in the cold and wet, this was exactly what we needed to fill our bellies with hearty goodness (that's right I said hearty). It is so simple to make and requires next to no effort as it is as easy as putting everything in a pot. 

This recipe can also be eaten by those who are on a gluten free diet, just make sure your stock is Knorr (as recommended by a gluten free friend), leave the spaghetti out and ensure that your sausages are gluten free. Black Farmer sausages are our favourite go to sausage.

Ingredients:

12 Sausages
2 medium onions (diced)
2 large potatoes (chopped)
3 carrots (chopped)
2 cloves garlic (grated)
½ teaspoon chilli powder
½ teaspoon paprika
400g chopped tomatoes
300 ml chicken stock
2 table spoons tomato puree
1 tablespoon Worcestershire sauce
1 tablespoon sugar
2 tablespoons thyme
100ml red wine
400g spaghetti (optional)

Method:

1. Brown the sausages in a pan with a little oil. Chop up and set aside.

2. Fry the onions in a pan until soft. Add the garlic and fry for 2 - 3 minutes stirring constantly.

3. Add the chilli powder and paprika to the pan.

4. Add the potatoes and carrots to the pan.

5. Stir in the tomatoes, puree, chicken stock, worcestershire sauce, sugar and herbs.

6. Pour over the red wine.

7. Add the chopped up sausages and transfer to an oven proof dish with a lid.

8. Add the spaghetti if using.

9. Cook at 200° / Gas mark 6 for 1 hour.


This managed to serve 2 very generous portions with extras left for lunch the following day. It is great to have on it's own, or it can be served with some crusty bread to mop up the last dregs.




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