Eddie's Kitchen: Sausage Casserole
Okay guys and girls this is a quick recipe to tide you over until I put up my next one which will be grilled fish with a Thai sweet chilli, ginger and coriander sauce.
So, what will you need for your sausage casserole?
- 6 butcher's sausages
- 2 large carrots
- 1 medium onion
- 1 cup of frozen peas
- 1 litre of stock (beef, chicken or vegetable)
- 2 medium potatoes (optional)
- A little cooking oil
Method
- In a large, deep frying pan, add a little cooking oil and your sausages, turning often until fully cooked
- Remove sausages and allow to drain on a bit of kitchen paper
- In your frying pan add sliced onion, diced carrots and your peas with a quarter of the stock (if you are using potatoes, dice them up and add as well).
- Bring to the boil and then simmer and reduce
- Add a little more stock until all of your stock has been added and has started to thicken (approximately 10-15 minutes)
- Cut up your sausages into bite-sized chunks, and add to your casserole dish
- Add your stock and veg mix
- Stir well and put into the oven (gas mark 5 for 30 minutes)
After it is all cooked, serve up and enjoy!
4 Comments – Post a comment
Scattered
Commented 15 months ago - 1st February 2012 - 17:26pm
Niiiiiiice! Sausages get a bad rep (grey meat coloured pink, contain eyelids and snouts, blah blah etc) but you cannot beat a good banger in any shape or form.
eddie secretary
Commented 15 months ago - 2nd February 2012 - 19:53pm
Yes true true, Sausages do get a Very Bad Reputation, and thats why i would always suggest that if you are getting sausages go to your local butcher and get the proper hand made sausages, for a few reasons,
1 they Tastes hundreds of times better than those that you get in supermarkets, (you know the ones, the ones that stay pink the whole time your cooking them)
2 They dont have the Excess added Water, Salt, Fat, or preservatives,
3 They are Easier to cook with and will rarely split open in the frying pan,
but other than thatm Proper Sausages from the butcher will contain 70-90% of Lean Pork, usually from the Loin Cuts, occassionally they will have bits from the Rump and Belly (the more Fatter areas) but this is so that you have a better marbling of Fat through out, and so they will cook better without the need for Oil or Fat in cooking,
For more advise on Sausages and how to cook them, Visit your Local Butcher and they will give you the best suggestions,
Cheers for Reading
Dwaynne10
Commented 15 months ago - 15th February 2012 - 11:24am
Thanks Eddie, this recipe was delicious. I love sausage casserole :)
Eddie's Kitchen
Commented 15 months ago - 15th February 2012 - 19:39pm
Cheers Dwaynne10, glad you enjoyed the Meal, keep watching CLIC for More Recipes,
P.S. if there is anything in perticular you would like to know how to cook, just post a comment with a Suggestion and i will see what i can do
Cheers Eddie