Sunday, 8 January 2012

Sausage casserole

Started eating before remembering to take a picture!

January is upon us, the end of the festive season has come and I'm sure many of us are looking to food that's comforting but not too rich on an already over-taxed stomach. This recipe is heavy on veg and flavour but light on fat and stodge, making it a great supper for post holiday-excess. I did cut corners a bit, as my favourite flavour for casseroles comes from packet soup, the kind you make in a cup with boiling water, rather than the traditional stock+tomato paste. I'll add an alternative though, for those who want to make it properly (or can't find any packet soup).

Sausage casserole

Serves 4 or can serve 6 if served with potatoes or bread.

Takes 1hr 15 minutes in total, including a lot of chopping.

2 packs of vegetarian sausages

2 trimmed leeks

2 large carrots

2 eating apples

4-5 sticks of celery

4-5 portabella mushrooms

800ml of water mixed with a tomato-y packet soup (I used Heinz vegetable)
- [alternative - use 800ml stock mixed with 2 heaped tsp tomato paste, 2 tsp herbs of your choice such as savory or thyme, 2 tbsp savoury sauce such as worecester]-

2 cloves garlic

2 tsp dried savory

If available, a packet of herbs for sausage casseroles is a nice addition, such as the Schwartz brand. This gets added to the liquid.

* Chop everything that looks like it needs chopping! All the veg needs to be in pretty small pieces, and the sausages I generally cut into 4 pieces. Heat some oil in a large pan.

* Fry the sausages until they are cooked (check the packet - usually 10 minutes or so) then put aside.

* Fry the leeks, garlic and savory for a few minutes until the leeks are soft but not brown.

* Add the mushrooms and the sausages again cook for 5 mintues.

* Chuck in everything else besides the liquid and fry for a further 10 minutes. If you haven't made your soup/stock yet then make it now.

* Pour in the liquid and bring to the boil. Once boiling, reduce the heat and simmer for 40 minutes.

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