Sausage casserole recipe (merged)

kinkyjinks

zippychick wrote: »

i couldn't find this in my book?

I found it here.

zippychick

the amount of times I wish someone would look something up, and here's me not bothering! IRONY!!!!!! :rotfl:

Thanks thats brilliant. It must have escaped the book , or else I read it with my eyes closed. I've only ever made a cider based sausage casserole so nice to have a twist on it:)

sb88_2

i'm making a sausage casserole, I cooked the sausages first, cut them in to chunks straight away, added a tin of chopped tomatoes, then added raw bacon to the mix...
So long as its cooked properly, is this safe to do? I didn't even think about it untill after I'd thrown in the bacon pieces.

Thanks

Sarah

Gingerbiscuit_2

Its fine you can cook sausage from frozen or raw as your only adding colour by browing first. The oven will be hot enough for them to be well cooked!

Mrs_De_Bris

I'm no expert, but it should be fine as the heat will cook things through, guess the bacon won't be cripsy though. Anyway I've done it before and I'm still around

sb88_2

Oh good! My OH have a stomach that can burn up anything, i'm more sensative ! and I don't like my bacon crispy. I like it just cooked. If I am ill tomorrow I WIll let you all know, but I just needed someone else to tell me it was okay to do ! Thanks x

MaggieBaking

Normally people brown meat rather than cook it before adding to a casserole, normally to stop meat looking a bit anaemic and unappetising. It's the same with bacon but it will still be perfectly fine and taste perfectly lovely.

sb88_2

I have always cooked my sausages, and only sausages first, so that they do not disintergrate in the stock etc when they are chopped up they hold their shape better when cooked. With chicken, beef etc I only brown

kaz0705

Hi,

I've got some toulouse sausages and a bag of casserole veg.

Can I whack them both in some stock in a saucepan for 30mins and simmer?

That'll taste ok, won't it?

I also have some pearl barley that I've never used (I got on the basis that I need to learn to cook with these 'fillers'). Can I just chuck them in as well or will that not work?

Sorry, feel like this is cooking 101 but figured if anyone would know, you lot would :-)

Thanks in advance,

Kaz

Stephen_Leak

I can't see any reason why that shouldn't work.

If it doesn't, you'll just have to eat the evidence.

PS. A tin of baked beans and a tin of tomatoes and we've got a cassoulet.