Sausage casserole recipe (merged)

huston_kw

I always brown off meat before adding to casseroles, for sausage casseroles I normally brown them off, frying an onion add to casserole with hot water (or stock) and other veg . I don't tend to use packet stuff - I have plenty of herbs, stock & spice so I use these, baked beans are lovely in casseroles I normally serve them with mashed potatoes, but you can add potatoes to casseroles instead. Hope this helps, if you go on the grocery thread there is lots of links to recipes

http://forums.moneysavingexpert.com/showthread.html?t=2039939 go to post three, that's where the recipe links start from.

I think your stuffed mushrooms sounds yummy, almost certain that it will be worth a crack at it.

nich29580

BUMP......

anyone?

nich29580

thanks

:beer:

Caterina

Casserole is good with any old veg lurking in the back of the fridge. You can have a "brown" casserole, by using a bit of marmite or bovril as stock base, or a "red" caserole using tinned tomatoes or tomato puree.

Basics needed: sauteed onion, sausages cut in chunks (previously cooked/browned preferably), any root veg cut in chunks As huston_kw said, baked beans make a lovely addition to any casserole and thicken them up (in this case you have the bonus of a "red" casserole without the need to add any extra tomato).

Chuck everything in a nice oven-proof casserole pan with enough liquid to cover all ingredients, put a lid and let cook for a couple of hours at medium heat. If no oven or oven-proof vessel, you can do this on the cooker as well.

A very nice addition to any casserole is dumplings: mix self raising flour with fat (marg, butter, oil, lard or dripping, whatever you prefer or just have in cupboard), rub together until it resembles breadcrumbs, add herbs if you like, or any spice to your taste, then add just a little bit of water, enough to make a soft but not sticky dough. Shape into golf-sized balls, squash them a bit flat and distribute around the edge of the casserole, leaving a hole in the middle. Cover with lid and let it all cook for at least an hour, more is better, checking occasionally that there is still enough liquid in the centre. If you want, you can grate some cheese and sprinkle on top of the cooked dumpings and give it a shot of heat under the grill before serving.

HTH

Bronnie

I like to brown the sausages first too. Onion and a little garlic are a must. Any veg will do, but I particularly like red peppers, carrots, sweetcorn in a sausage casserole. A tin of chopped tomatoes and some tomato puree and a little sugar, or just a squirt of ketchup. Some dried herbs or spice it up with a bit of paprika or chilli powder. A can of baked beans, as said before, is a good addition too. Lovely, winter warming dish!

missychrissy

Im doing a sausage casserole in my slow cooker tonight. I have browned 8 sausages and set them aside in the fridge for later. I will add some chopped carrots, an onion, garlic, 2 chopped cooking apples (windfall from next door's apple tree), a good slug of cider vinegar, 6 tablespoons of red lentils, 2 teaspoons each of Dijon, wholgrain and English mustard and enough water just to cover. I will have one portion with mashed potatoes for my dinner tomorrow and freeze the remaining 3 for a later date.

SunnyGirl

I do sausage casserole in the slow cooker too mostly because I don't have a big enough casserole dish to make enough for all of us

I cut the sausages into slices and brown them in a pan then throw them in the slow cooker with a chopped onion, some chopped peppers (a good way of using the green ones that nobody eats ), mushrooms if I've got any, a couple of tins of beans, a jar of pasatta (use your sauce from Asda), some worcester sauce and salt & pepper. I also peel & chop the potatoes and put them in too so its a one pot meal

Check as its cooking to see if you need to top it up with any water/stock etc as the potatoes soak up the liquid. The peppers sound lovely - definitely give it a go

maman

I do a sausage casserole that children particularly love. It's all done on the hob and relatively quick. You could use frankfurters or cook the sausages first. I cut them into small pieces after cooking as they seem to go further that way. After frying sausages remove them to other pan then fry onions, some chopped bacon and sliced mushrooms. Move these to the sausages. Stir some flour into the fat, add half pint of beef stock and tbsp tomato puree and when stirred and smooth add tin of baked beans. Add all to sausage mixture and cook up for about 15 mins. It's great served with pasta. I use tagliatelle but any pasta would do. You don't have to use mushrooms or bacon if you don't want and can add other things like carrots (tinned or pre-cooked) or peppers or probably sweetcorn or whatever you have.

COOLTRIKERCHICK

i was thinking of doing a sort of breakfast casserole....as i have a few sausages and burgers lurking in the freezer, not enough to feed 4 of us on their own...

so i was thinking of browning off the sausages burgers, cook some bacon, and onions in the frying pan, then plonk it all in the caserole pot, with a tin of toms etc....might even add a small tine of baked beans too.

dont know whether to serve with mash pots, or slice pots thinly and put on the top of the casserole when cooking..

as you can see i am trying to use up bits, to save mw spending any money in the next week or two.....lol...

Stephen_Leak

Here's my contender ...

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.

PS. Your stuffed mushrooms sound fine to me, too.