Sausage casserole recipe (merged)

tiff

Thanks all, I will try those recipes.

sarahmelita

Have bought some really nice sausages and want to make a sausage casserole. Before I would have used a sachet from the supermarket, but I don't want to use that now! So, any suggestions of what to put in it would be great!

SnowyOwl_2

1/2 onion per person - cut into wedges
1/2 eating apple per person - cut into wedges
2 pints of stock - made from a cube is OK, veggie, beef, chicken
heaped tablespoon cranberry jelly
heaped tablespoon grainy mild mustard


Fry your sausages for about five mins.
Chuck in the apple wedges & onion
Mix together cranberry jelly, mustard & stock and put in the pot with everything else.
Let simmer for an hour or two
Serve with mashed potatoes or rice

Can be scaled up or down v.easily - about 2 sausages per serving (or 3 if you're fond of your grub), and about half an onion and half an apple per serving. The apples help the liquid thicken, otherwise you can chuck in any bits and pieces of old veg to use it up. Regards the stock, just use less or more water depending on how much other stuff is in the pot - basically ensure the other ingredients are covered.

Can be made in the slow cooker too - exact same method, but go easy on the amount of water to make the stock - on the hob it will reduce down and thicken, but in the slow cooker it won't reduce so put about half the volume of liquid in, just give it a good stir.

Tastes even better the next day.

Don't forget to look at Squeaky's recipe index.

tootles_2

Add a tin of borlotti or canellini beans, cassolet..... just open the tin wash the beans and tip into the casserole..... add a slug of red wine to the gravy if you have some, it does not have to be expensive, the dregs from the weekend bottle will do......yum yum.......

Bennifred

......a tin of chopped tomatoes instead/as well as the stock, sliced onions, mushrooms and peppers in with the sausages......

se999

Hi,


For sausage casserole without a slow cooker, seal sausages in a non-stick pan using their own fat/juices, then add as many potatoes & root vegetables as you want, chopped up into sizes you like, seal them too (if sausages are very high meat/low fat you might need to add a little sunflower oil), add water and vegetable stock cube (sorry if it sounds like an advert, but the only stockcubes I'll use now are the Kallo organic vegetable ones, they're brilliant for most things), cook until root vegetables soft (probably about 20mins), top up with water if necessary, add 'slaked' flour (mix water & flour to a smooth runny paste) to thicken to the consistency you want (if not sure how much to add, add in steps, stir between adding more, until it's the right thickness) . If you want to add frozen peas to add colour, add a few minutes before adding the flour. Once thickened serve.


For really nice sausages, don't forget bangers & mash If you have really nice sausages, enjoy the full flavour!

Fry the sausages to seal them, add sliced onions and just move them around to seal/add to the flavour, add water & a vegetable stock cube , cook until onions soft and sausages cooked (not scientific but if uncertain cut one in half to check it's cooked). If too much water evapourated add enough water for sauce/gravy, to thicken add 'slaked' flour . Add until thickened stirring as you add .

For the mash, you can do the normal, i.e. I use some of the potatoe water & some skimmed milk & butter, but if I've got creme fraiche, yoghurt or fromage frais to use up it turns into 'posh' mash!! You can add fresh herbs if you like.

Super with lightly steamed vegetables.

My two sons only complaint is that it's too 'posh' to be called bangers & mash!!

Hope these ideas help

pavlovs_dog

mmmmmm *drools*

think i wil have to give this a go

MrSmartprice

Quick sausage & Pasta casserole:
Seal some sausages, put in casserole dish with a tin of tomatoes, a tin of beans, (cannellini or red kidney if you want, but baked beans will do too) and add a slug of ketchup, chilli sauce, worcester sauce, salt & pepper. Add cooked pasta, cover, and chuck into oven till cooked.
A good standby if you can't be bothered to stand cooking for ages. Just don't use cheap sausages - remember they use the earholes, eyeholes and a**eholes to make them!

BWZN93

MrSmartprice wrote:

A good standby if you can't be bothered to stand cooking for ages. Just don't use cheap sausages - remember they use the earholes, eyeholes and a**eholes to make them!

Lol!! :rotfl: My boyf calls them pigs lips and a**ehole sticks!! I found a fantastic supplier in the St Nicholas Market on Corn Street, Bristol - proper meat and natural flavourings - and boyf said he would eat them, and this is coming from a person who I have NEVER seen eat a sausage! It seems that quality counts with him!

Jo xx

Loadsabob

Just to add my take on sausage caserole, because I notice some quite different ones here, which is great!

I slice up an onion, red pepper, fry lightly (don't need to soften much at this point, the simmering later does that), then add a generous amount of mushrooms, with garlic. Then I add the cooked, sliced, sausages, and a tin of tomatoes, some tomato puree, loads of freshly ground black pepper, about two teaspoons of paprika and teaspoon of stock powder (I use boullion), a few dashes of soy sauce and various herbs, and simmer it down until it's gorgeously think. Then I serve it with pasta. Yum! Courgette is nice in it, too, added with the mushrooms and garlic. That should give all the flavour you need, better than the packet mix! Always is very tasty. I do mine on the hob, by the way.