Sausage Casserole

There is a farmers market once a month, around the corner from us and the butcher there makes THE BEST sausages that I’ve ever eaten. Usually I can take or leave sausages but these are just amazing. The month between the last two markets had me counting down the days until I could get my hands on some more. We bought pork and apple sausages to make for breakfast one day and some pork and leek to have in lunch/dinner dishes (plus some sausage meat for sausage rolls!). I wanted to make a dish that put sausages centre stage in the dish and James had been mentioning sausage casserole over the last few weeks (not so subtle hints!). I did a quick Google search and out popped Jamie Oliver’s recipe, I tweaked it a fair bit but the general ingredients are the same. I added more vegetables and left out the porcini mushrooms (because I didn’t have any) and breadcrumbs. It was a deliciously comforting dish.

Caesserole

When it comes to cooking this, I cooked it for about 3 hours, a couple at 150°C and the last at 180°C. Jamie’s recipe cooks it at 200°C for 40 minutes. If you have the time a slow cook brings out the flavours beautifully but if you’re pushed for time, go for the 40 minute option.

Ingredients: (Serves 4)

  • 4 rashers or bacon
  • 8 large or 12 medium sausages
  • 2 small or 1 large onion, chopped
  • 2 cloves of garlic, minced
  • A few sprigs of fresh rosemary, thyme and sage
  • A small swede, peeled and diced
  • Green beans (~200 g)
  • 2-4 carrots, depending on size, chopped
  • 1 courgette, chopped
  • A large glass of red wine
  • 2 (400 g) tins of chopped tomatoes
  • 1 (400 g) tin of cannellini beans, drained
  • Salt and pepper, to season

Method:

  1. Preheat the oven to 150°C (or 200°C if doing the quick version).
  2. Slice the bacon into strips and fry with the onion and garlic until the bacon begins to crisp. Use the fat from the bacon but add a little olive oil if needs be.
  3. Pour the red wine into the frying pan and then remove it from the heat. Stir to remove and crispy bits from the bottom of the pan until the wine.
  4. Add all the rest of the ingredients to a large oven dish and stir in the bacon, onions and garlic.
  5. Add a tomato tin of water and stir.
  6. Place the dish in the oven for a couple of hours and then turn the heat up to 180°C, 45  minutes before you want to serve. Alternatively, cook at 200°C for 40 minutes. Stir the dish occasionally to stop anything at the top from burning.
  7. Serve and enjoy a simple, delicious and comforting meal.
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