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Using your best judgment is another one of the many ways you can make healthy decisions from a lunch menu. This can be best done by analyzing dinner pictures onto a menu. It is also recommended that you avoid foods overrun with broccoli, cheese and even sour cream. If your selection contains these fattening condiments, then make sure you ask for a reduced amount.
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We hope you got benefit from reading it, now let’s go back to substantial sausage casserole recipe. To make substantial sausage casserole you only need 24 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Substantial Sausage Casserole:
- Take 2 tbsp vegetable oil
- Use 12 pork sausages
- Prepare 6 rashers bacon, smoked or unsmoked as you prefer, cut into bite-sized pieces
- Provide 4 banana shallots, sliced
- Use 2 red onions, cut into wedges
- Provide 4 cloves garlic, thinly sliced
- Prepare 200 g chestnut mushrooms, thickly sliced
- Get 2 sticks celery, chopped
- Use 1 red pepper, deseeded, cut into 3-4cm strips
- Take 1 red chili, with seeds, sliced
- Provide 2 carrots, sliced
- Take 1 tbsp Worcestershire sauce
- Get 1 x 400 g tin cannelloni beans
- Provide 1 x 400 g tin chopped tomatoes
- Take 2 tbsp tomato purée
- Take 2 tsp smoked paprika
- Provide 2 tsp dried oregano
- Get 1 tsp dried thyme
- Provide 1 tsp sugar
- You need 250 ml chicken stock (I used Knorr stock pot)
- Take 150 ml dry white wine
- Prepare 2 bay leaves
- Use Salt
- Provide Ground black pepper
Instructions to make Substantial Sausage Casserole:
- Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160)
- Prick the sausages with a fork and then brown with 1 tbsp of the oil in a casserole dish on the hob at a medium-high heat. Turn them a few times to get an even colour. Should take 8-10 minutes. Set the sausages aside for Step 6 and keep warm.
- Fry the bacon just a few minutes, until just starting to brown but not burnt, and set aside with the sausages ready for Step 6.
- Put the remaining oil into the casserole and fry the shallots and red onion for 5 minutes. Add the garlic and fry with the shallots and onions until they are all softened, occasionally stirring but gently.
- Stir in the mushrooms, celery, pepper and chili and gently fry for a further 3-4 minutes.
- Stir in the remaining ingredients except the liquid and seasoning. Then add the stock, wine and bay leaves. Stir thoroughly and carefully add back the sausages and bacon. Again, thoroughly stir and bring to the boil.
- Cover the casserole and transfer it to the pre-heated oven. Cook in in the oven for 45-50 minutes until the sausages are well-cooked, stirring very occasionally. Check the volume of liquid a couple of times and add a little stock if - but only if - necessary to avoid the casserole drying out.
- Season to taste (note that salt may well not be necessary given the ingredients but that’s a matter of taste), remove the bay leaves and serve onto warmed plates with your choice of hot accompaniments. A few new potatoes and French beans or peas and maybe a little extra carrot go well.
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