Colmans Sausage Casserole Mix Recipe

rainbowsprite

I am looking for a recipe which produces a sausage casserole which tastes like the Colmans packet mix. Does anyone have any suggestions?

Thank you x

Penelope_Penguin

rainbowsprite wrote: »

I am looking for a recipe which produces a sausage casserole which tastes like the Colmans packet mix. Does anyone have any suggestions?

Thank you x

Sorry, I can only offer recipes that taste far superior to a packet mix

Try this thread - sausage casseroles.

Penny. x

Stephen_Leak

Penelope_Penguin wrote: »

Sorry, I can only offer recipes that taste far superior to a packet mix

Same here. Have you actually read the list of ingredients on a Coleman's SC mix packet?!

I did this one last with some Gloucester Old Spot sausages from a local farm shop.

SAUSAGE CASSEROLE

Serves 2

INGREDIENTS

2 carrots
2 potatoes
½ an onion
1 tablespoon of oil
4 sausages*
200g (½ a 400g tin) of plum tomatoes*
1 teaspoon of parsley
1 beef stock cube
250ml of water
Ground pepper to taste

METHOD

Peel the carrots and cut them into slices. Peel the potatoes and chop them into 2 cm (1 inch) pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil in a frying pan on a moderate heat. Add the sausages and onion, and fry for about 5 minutes until the sausages are thoroughly cooked. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the sausages and onion, carrots, parsley, potatoes, stock cube, tomatoes and water into a large ovenproof dish with a lid. Stir thoroughly. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.

Season with the pepper.

ADDITIONS & ALTERATIONS

Use mixed herbs instead of the parsley.

Serve with a green vegetable, or add 100g of peas 15 minutes before the end of cooking.
　　
* Use good quality sausages. The more meat in them the better. There are few tastier foods in the world than a meaty, herby British sausage. There is nothing worse than a bland, mass-produced tube of pink stodge.

** Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.