Sausage casserole recipe (merged)

gentlepurr

fry sausages and onions, add thick gravy & any vegs you have lurking, (i had mushrooms, kidney beans & sweetcorn, and mixed stewing veg from reduced counter @ tesco) add a tin of oxtail soup five mins before serving, scrummy

xx

pure-angel1103

I tried a new one yesterday and it was lovely.

Serves 3

6 sausages
1 tin tomatoes
1 tin baked beans
1 onion
garlic clove or puree
tomato puree
1 green pepper (optional)

Basically I just threw it all in SC (without even browning sausages first :eek: ) and left it for 6 hours on medium. Serve with rice or mash. Yum

Mr_Proctalgia

All the above recipes are good but I have discovered through experience that decent; skinned; sauages help, they should be well browned and whatever sauce you use it needs "livening up" a bit. I like Maggi and Tabasco in mine but equally some Sambal Oelek or Harissa works too. For a different effect use Chicken gravy and make it with milk instad of water and add some chopped sweated onions and a little garlic and flavour it with mustard.

I have recently discovered that buying sliced frozen peppers from Farmfoods is cheaper than buying fresh peppers from anywhere and having to faff around slicing them and that if you buy cheapo tinned tomatoes for pennies it is only seconds work to empty them into a slow cooker or pan and cut them up using the same tin they came in - Just bash the open end of the can up and down a few times then bin the can, saves washing up too.

Mr_Proctalgia

Re my post above about "decent sausages" this might shock you! For a sausage to be deccribed a pork or beef (or anything else for that matter) the following are the minimum standards.

Pork Sausages only need to have 42% "meat" in them. This can consist of 55% fat and gristle.

Beef and other meats need only contain about 30% "meat" and this may be 50% fat and gristle.

Producers can no longer call Mechanically Recovered Meat (MRM) meat and neither can they call bits such as Tongue and heart meat either (About time too) These bletherings have to be written separately into the ingredients list. ( I bet that helps sales?)

The above is IMHO appalling but think about this - If a pack of sausages is described as "Irish Recipe" or "Richmond" or "Butchers Choice" and does NOT contain the words Beef or Pork then they contain even less meat than the minimum legal requirement and you will likely be buying a collagen tube (boiled skin hooves and sinew of horses and cows etc) stuffed full of rusk and mixed MRM, eyeballs, scrapings and lord knows what else.

This means that a Pork Sausage can contain as little as 30% proper meat and a Beef Sausage only 25% proper meat.

I now make my own bangers BTW!

halloweenqueen_2

I've got some waitrose free range ones, and they are good! I've never seen a field of them though.
I've never got around to making my own, shocking as I have the attachment on my kenwood. if you have any tips or recipes you care to share - please do!

Mr_Proctalgia

There is another thread on Sausage making so I won't hijack this one, the blasted search never works for me so I'll let squeaky dig it up when he has time.

squeaky

I think you mean this one :-

http://forums.moneysavingexpert.com/showthread.html?t=48716

zar

My grandma's renowned recipe :drool: :

1lb sausages, skinned (this is easier to do under water from the cold tap)
2 or 3 medium onions, sliced
1lb carrots, sliced
Beef stock cube
3/4 pint tomato juice (this ought to be libby's to be properly authentic)
1.5 lb potatoes, peeled and sliced thinly
powdered garlic, pinch

Put the sausages in a large casserole dish as a single layer. Build up alternate layers of the onions and carrots. Season.

Warm the tomato juice and dissolve the stock cube in it with the powdered garlic. Pour into the casserole.

Top with the potato slices.

Cover and bake for at least 1.5 hours at gas mark 3/325F/170oC, but the longer it cooks the better so turn it down and leave for ages if you can. Remove the lid for the last 35 minutes to brown.

---

I suspect it would do well in a slow cooker but haven't tried it yet as I don't think my crockpot can go under the grill for the browning at the end. Made properly this is delicious; I usually don't start early enough and hence don't cook it for long enough for the flavours to really develop. Proper OS recipe: cheap to make, sublime to eat and handed down the generations. - I think it originally came from a magazine many years ago though! :rotfl:

MATH

Slo-Cooked Sausaged

1 lb Good sausage browned under a grill
2 onions chopped
1 red pepper diced
mushrooms sliced
1 Tin chopped tomatoes
1 Tin baked beans
2 Tbsp Flour
1/4 pt Stock
1/4 pt Red wine (sometimes I use oxtail soup)
Bay leaf

Slice the browned sausages and put into the slo cooker with veggies and toss through the tbsp of flour.

Stir in the chopped tomatoes and baked beans.

Add the liquids and bay and cook on high fro 4-6 hrs and low 6-8.

I serve with mashed potato and a green vegetable. HTH

skintchick

I swear by NOT browning the sausages, so they go all soft and lovely in the casserole as they cook. Otherwise, my recipe is very similar to others already posted. Onions, peppers, tin of toms, cook in oven.