Sausage Casserole
My version of this family favourite is yet another recipe which has evolved over the years & has recently had a serious makeover! This time around the recipe is much simpler but I have ramped up the flavours, adding paprika & mustard as well as some dried sage. The result is a rich flavoursome stew which just begs for crusty bread for dipping..!
Serves 4 Approx 62p per person
Prep time 15 minutes Cooking time 25-30 minutes
Level 🍴
Ingredients
- 8 sausages of your choice (Cumberland are my favourite!)
- 1 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp paprika
- 2 tsp dried sage
- ½ tsp mustard powder or mustard (careful with English mustard!)
- 1 tbsp plain flour
- 200ml chicken or veg stock
- 1 medium onion, halved & sliced
- 2 medium carrots, diced
- 1 tbsp Worcestershire sauce
- Salt & pepper
Brown the sausages under the grill, cut in half & set aside.
In a large saucepan over medium heat add a tbsp of oil & cook the carrot for about 5 minutes before adding the onion. Cook until soft.
Add the spices, herbs & tomato puree & cook for another minute before stirring in the flour. Cook while stirring for a further 2 minutes to get rid of the taste of the flour.
Allow to simmer for 5 minutes before putting the halved sausages in. Check the seasoning & stir well before letting it simmer for a further 15-20 minutes. The sauce will have reduced a little & should be fairly thick.
Serve hot with crusty bread.
