Sausage casserole recipe (merged)

MrSmartprice

Just for the record, I forgot the onions & peppers in my recipe. But it was late when I posted it. It's down to taste what you put in, but you finish up with a wonderful dinner. It's prompted me to do this tonight:-)

r.mac_2

snowy owl - I also use this recipe. I got it from Good Food (BBC MAG) about 2 1/2 years ago and it is really delicious and easy to make. In fact I think it'll ahve to go on next months meal plan!

thanks for reminding me about it.

MrSmartprice

Meal plan?? You mean you know what you're having for tea more than a day in advance!! Now that's what I call organised.

billieboy_2

r.mac wrote:

snowy owl - I also use this recipe. I got it from Good Food (BBC MAG) about 2 1/2 years ago and it is really delicious and easy to make. In fact I think it'll ahve to go on next months meal plan!

thanks for reminding me about it.

And I use this one from Good Food (can't remember the date about four years ago).

QUICK SAUSAGE GOULASH

Serves 4-6/8 depending on how hungry you are. Leftovers can be frozen.

INGREDIENTS

1 tbsp olive oil
8 sausages
2 onions sliced
2 cloves garlic crushed
400g can chopped tomatoes
1 tbsp tomato purée
1 tsp bouillon powdered stock
2 tsp paprika
4 medium potatoes cut into chunks
Can of borlotti beans, drained and rinsed

METHOD

1 Grill the sausages until brown all over.
2 Meanwhile heat the oil in a large saucepan and cook the onions over a high heat, stirring occasionally, until golden brown. Add the garlic.
3 Pour in the tomatoes along with two cans of water. Add the tomato puree, bouillon powder, paprika and seasoning. Stir well and bring to the boil.
4 Cut the sausages into chunks and add to the saucepan along with the potatoes. Cover and simmer for 20 minutes.
5 Stir in the beans, leave cover off and simmer for another 10 minutes to allow the stock to reduce and thicken a little.
6 Serve with a green vegetable.

megsykins

I adapted this from a BBC recipe (which I can't find now) As you can see, this is a very precise recipe which should be followed to the letter!

Ingredients
Sausages / Quorn Sausages (as many as you like - doesn't matter if cheap) Pork works best with apple
1 Leek (can use onion, but I prefer leeks as they're milder / taste better)
Carrots
Other Veg lying around (mushrooms, peas, whatever!)
Apple Juice (at least 1/2 litre - original recipe said cider, but I improvised! Clear 'no-bits' is best)
2 Sliced Apple (optional)
Gravy granules
Water

Method
In a big pan, seal off sausages, but not too much - enough so they don't split, but still go nice and mushy.
Add chopped leek and fry.
Add other veg (choped into bite-size pieces) and cover with apple juice and bit of water (about 1:3 water : apple juice). Add spoonful of gravy granules.
Leave to simmer, occasionally topping up with apple juice and / or water if going dry.
Add apple slices near end so they're still fairly crunchy.
After about an hour, season to taste with S&P and serve with lots of fluffy, buttery mash

The apple juice makes a gorgeous sauce, as it cooks, it reduces and concentrates - everyone I know loves this recipe. If the sausages are cheap, extra apple juice will disguise this.

PS good student recipe as cheap sausages / apple juice seem to actually make it better than the fancy stuff!

halloweenqueen_2

Hi
Sausage casserole just doesn't taste like i want it to and the others aren't particularly enamoured by my efforts either.
Please post your killer sausage casserole recipes and if they can go in a slow cooker so much the better, but its not a necessity.
thanks!:D

Smashing_Blouse

I tend to use mushrooms and onions and make my own sauce by using gravy granules, herbs, oxo cubes, pepper and a spoonful of marmite or dollop of tomato sauce.
Lob it in the oven for an hour serve with a jacket potato

halloweenqueen_2

I have some mushrooms to use, so will give that a go thanks. I don't know what I do but it doesn't taste like mama used to make!

KatieF

This is my next door neighbours recipe which I havent tried yet, keep meaning to!(She helped me out with cooking tips when I started uni)

Meatball or Sausage Casserole

Sausages
Tin chopped tomatoes
Yellow or Green pepper
Onion
Chicken oxo's

Also mushrooms, sweetcorn, carrots, peas as wanted.

Fri diced onion and pepper in a little oil (sunflower or olive).
To make meatballs, remove skin of sausage and roll into whatever sized meatballs you want. (suggests halving each sausage). Fry in the oil to seal, gently turning around the pan til slightly brown. Then remove.

Pour the tinned chopped tomatoes over the onions and peppers, stir when bubbling add 3 chicken oxos and a smidgen of malt vinegar add some dry mixed herbs (1/2 teaspoon) Put meatballs back in sauce and simmer, on very low heat. Stir on occasion for approx 1/2 hour. OR put in casserole dish and put in preheated oven 160 degrees celsius.

For a sausage rather than meatball cassorle - just !!!!!! to stop them bursting and add to sauce (1/2 hour)


When I get round to trying it I might cut the sausages into bits and do as for meatballs - I LIKE the skin! If anyone tries it let me know what its like!

tootles_2

Fry the sausages in the frying pan and when nicely browned put in the SC use the remaining fat to fry the sliced onion in. When the onions are soft add a tin of chopped tomatoes, a stock cube, if you use them,pepper, a slug of red wine (optional) tablespoon of tomato puree and a couple of crushed cloves of garlic, add a tin of drained beans, I like cannalini, pour the lot over the sausages and cook for about 4 hours in the SC, serve with mash and veg..................