Sausage casserole
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to 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 1
Preheat 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 2
Brown off the sausages a little in a frying pan turning occasionally for around 10 minutes.step 3
Add 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 4
Meanwhile 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 5
Once 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 6
Turn 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.
