Sausage casserole recipe (merged)

nikibella

Hi,
you can add some cubed red or yellow peppers to the above recipe (from organic wannabee). Just simmer them with the onions and add the tomatoes when they are soft. If you like it hot, you can add some paprika and it will seem really Hungarian.

Peem

Hi

this isn't authentic or anything but it tastes good. I've posted it before. I'm gonna have to bite the bullet and brave the recipe thread.

8 sausages (each cut into 4)
1 onion sliced thinly
2 cloves garlic, crushed
1 pepper (whatever colour you have/want) deseeded and sliced thinly
1 tbs paprika
1 tbs dried mixed herbs
1 tbs wine vinegar
60 g pasta (penne type of thing)
can chopped toms
300ml stock (or water)
salt & pepper

fromage frais

brown sausages - remove and keep on a plate
add onion, garlic and pepper to frying pan
cook uncovered until soft
put sausages back in frying pan
stir in paprika, herbs and vinegar
cool for 1/2 min
add pasta, tomatoes, stock and seasoning
cover and simmer for 20 mins

serve with fromage frais (if you have any) and some mash if you're hungry.

I think this started out as ww but don't let that put you off, it really is tasty

I've done it in the SC but you need to reduce the liquid slightly

lou26chris_2

Please can somebody help me :eek:

I have a sausage casserole ( it is tomato based, with mushrooms ,onions and peppers ) cooking at the moment in my slow cooker, and I have noticed how thin the juice is.
Any ideas how to thicken the juice so it will go well with my creamy mashed potatoes ?

Thanks in advanced .:o

sexymouse

Mix a couple of teaspoons of cornflour in a cup with some cold water, and add gradually whilst stirring.

Another tip I saw on a cookery programme, is to use some very cold pieces of butter to stir into the sauce.

morganb

Cornflour, a sppon or so's worth mixed in cold water first then poured in, will thicken it when it boils.

Jay-Jay_4

If I forget to thicken beforehand I tend to pour off the liquid from the meat/veg and thicken it seperately before adding it back.

I would drain out the liquid and either thicken with with flour and butter (a roux) or if I was feeling lazy (most of the time ) I will mix a couple of teaspoons of cornflour with a couple of tablespoons of water, mix and then add to the bubbling liquid while stirring briskly with a whisk. Then add the thickened liquid back to the meat/veg.


Your casserole sounds lovely

jennyjelly

Arrowroot is a good thickener too - mix it with water the same as cornflour.

Or you can leave the SC on high with the lid off for an hour at the end of cooking which will allow steam to escape and therefore thicken the sauce a bit.

HTH.

lou26chris_2

Thanks to all that have replied so quickly :T
I have some corn flour ( I think :think: ) so will try that !

I don't cook that much due to OH doing most of the cooking
I don't know if I am ...Don't cook/Won't cook or perhaps Can't cook !!!:rotfl:
Probably the latter one !!!!!!;)

Thanks again and will update later !!!!

Pink.

Hi lou26chris,

There are more suggestions for thickening slow cooker casseroles on this older thread: How do i thicken up.....

Pink

Jay-Jay_4

Just don't forget to mix the cornflour with a bit of water then stir until there are no lumps, then add it slowly to the simmering casserole while stiring.