Sausage casserole recipe (merged)

Gaia

Caterina wrote: »

Success guaranteed sausage casserole:

You will need:

Sausages, onions, carrots, celery, paprika, baked beans, potatoes, stock cubes, oil. Leftover red wine also useful if you have any (hehehehe...).

Pierce sausages all over then grill to lose some of the fat. Chop them in quarters.

Roughly chop all the veg (for casserole it is nice to have chunky bits), for a pack of sausages I use 2 onions, 2 carrots, 2 sticks of celery and 2 large potatoes.

Sautee onions in some oil and when golden add some paprika, let it fry for a few seconds. Add chopped veg and sausages and stir.

Crumble a couple of stock cubes into casserole. Add a drop of water if the mix is starting burning a bit! If you like salty food you need to add more stock cube or salt, to taste.

Now, if you have the red wine this is the moment to put it in: put fire at its highest and then add wine, stir and let evaporate. If you have no red wine, or you prefer drinking it rather than wasting it into a casserole, omit this step.

Add 1 tin of baked beans, rinse the tin with half tinful of hot water to get all the sauce out and put the water in the casserole.

Simmer the whole thing for 1 hour or so, stirring often and adding hot water if needed.

Buon appetito! All my clients swear by my sausage casserole so it must be good (I have never tasted it cos I'm vegetarian).

Love and happy Xmas to all

Caterina

Made this tonight, minus the celery and plus a goooood glug of red wine - it was absolutely delish! Will definitely be making it again :T:T:T

Stephen_Leak

Here's my recipe.

I did this last time with some Gloucester Old Spot sausages from a local farm shop. It was good, even if I say so myself. And, have you read the ingredients list on a packet of Coleman's mix!

SAUSAGE CASSEROLE

Serves 2

INGREDIENTS

2 carrots
2 potatoes
½ an onion
1 tablespoon of oil
4 sausages*
200g (½ a 400g tin) of plum tomatoes*
1 teaspoon of parsley
1 beef stock cube
250ml of water
Ground pepper to taste

METHOD

Peel the carrots and cut them into slices. Peel the potatoes and chop them into 2 cm (1 inch) pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil in a frying pan on a moderate heat. Add the sausages and onion, and fry for about 5 minutes until the sausages are thoroughly cooked. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the sausages and onion, carrots, parsley, potatoes, stock cube, tomatoes and water into a large ovenproof dish with a lid. Stir thoroughly. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.

Season with the pepper.

ADDITIONS & ALTERATIONS

Use mixed herbs instead of the parsley.

Serve with a green vegetable, or add 100g of peas 15 minutes before the end of cooking.
　
* Use good quality sausages. The more meat in them the better. There are few tastier foods in the world than a meaty, herby British sausage. There is nothing worse than a bland, mass-produced tube of pink stodge.

** Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

DancerSupreme

I am going to cook and freeze one but I want some tips. I hate having fat and grease in my food but we do buy cheaper sausages so they are very greasy. Normally I would grill them and eat but how do I cassarole them without the grease?

Thanks all x

jinky67

my Mum boils hers in water first then strains and adds the gravy

or you can wait till its cold and just lift the fat off then freeze, thats what I do

Olliebeak

I always grill/dry fry sausages BEFORE putting into the sausage casserole - it helps to add some colour to the sausages and to let some of the fat content out. I also buy the next quality up in sausages for casseroles as they do make a big difference. You don't need loads of sausages, I sometimes cut them into three when adding to the casserole.

Believe me, anaemic sausages are not very appetising to look at.

Hope that's of some help .

And we always boiled the sausages before cooking them when I worked in a restaurant in the mid 70's.

Pink.

Hi gembaxter,

Like Ollibeak, I always grill the sausages before adding them to the slow cooker to give them some colour and drain off the fat. There's an earlier thread with lots of advice and recipes for cooking sausage casserole:

Sausage casserole recipe (merged)

I'll add your thread to that one later to keep the replies together.

Pink

foxgloves

Yes, do grill them first. It will get the fat out and will also make the sausages look nice in the casserole, otherwise they will be bit on the pink & flaccid side. It doesn't matter what meat I'm using in a casserole, I always start off by browning it first. Improves the flavour too.

poppielia

like the others said. deffo grill them first to brown them. then wipe with some kitchen towel to get off the excesess fat off the skin.

Caterina

Even as a non-meat eater I feel that I would like to give you this advice:

Always, always try to buy good quality sausages with a high content of meat if you can, rather than the cheaper ones.

It is better in the long run (for both health and pocket) because the meat does not shrink so much in the good quality ones, whereas when you cook cheap sausages they reduce themselves to nearly half the original size - without even starting to mention what goes in cheap sausages (the least ghastly and damaging stuff is usually rusks, so you end up paying for breadcrumbs as if they were meat and for taste's sake I shall not mention all the other things that go into cheap sausages).

When I was a meat eater I also always pierced sausages and then boiled them until the water was all evaporated and the fat was all out. I then let them fry in their own fat, but you can always remove all that if you don't like that.

Hope it helps.

nich29580

The nights are drawing in now and im in the mood for casserole and pies etc but i have no idea how to go about making a casserole. if anyone can offer a simple sausage casserole receipe i would be very grateful.

I have been making a big effort to money save and to further this i bought asda smartprice jar of casserole sauce (ive already discovered the joys of the 5p curry sauce, 3 tins in cupboard and great as long as you add plenty of extra veg and a wee bit of extra spice) and i have sausages in the freezer, that cook from frozen but do i have to brown them off first b4 adding to the casserole and can i add potatoes.

any help would be greatly appreciated, thanks in advance

Also, i bought some reduced large mushrooms on a whoopsie and was thinking of stuffing them witha left over pepper soft cheese and adding toasted bread crumbs and sticking them in the oven for my lunch. Will this work?