Sausage Casserole Recipe

The current Kent Recipe can be found here. The Recipe Directory is here.

Sausage Casserole Recipe

Sausage casserole preparation time: about 30 minutes
Sausage casserole cooking Time: 60 minutes

Looking for a vegetarian alternative to Sausage Casserole? Try this recipe using
two large onions chopped in half and add a few more potatoes instead of sausages or of course you
could just use a meat free alternative.

This sausage casserole recipe is a genuine hybrid. It's an amalgam of my mother's basic sausage casserole recipe and my own experience and experimentation over several years. It's designed to be simple, warming and very, very tasty. I'd be surprise if you don't adapt this further to suit your own tastes. The only ingredient I would stress are the sausages, don't view the sausages as a cheap alternative to other forms of meat, go out of your way to get high quality fresh pork sausages, it will make or break this dish. The effect I try to achieve is a thick full flavoured sauce that accompanies the sausage. If the casserole liquid reduces down too much it will ruin, so be prepared to add more stock until you get the hang of this particular recipe.

Sausage casserole recipe ingredients: serves 4

8 medium size good quality sausages (two per person).
I medium sized onion (leeks will do if you prefer)
4 shallots roughly chopped
2 capsicum peppers, sliced
2 crushed garlic cloves
1 400g tin of chopped tomatoes
1/2 pint of chicken stock
1 400g tin of lentils
1 tablespoon of cider vinegar
2 teaspoons of brown sugar
2 medium sized potatoes peeled and diced into cubes
1 sprig of chopped rosemary
Knob of butter

Sausage casserole recipe cooking instructions:

1. Melt the butter in a large heavy bottomed casserole dish on a medium heat on top of the stove. Pierce the sausages then brown all over.

2. Set aside the sausages, add the onions, shallots and garlic to the dish, cook slowly for about five minutes or until they start to become tender.

3. Add the cubed potatoes and fry for a further five minutes, taking care not to burn the onions and garlic.

4. Add the chicken stock gradually, stir well and add the sausages.

5. Slowly introduce half the rosemary and all of the other ingredients.

6. You are looking for the liquid to cover all of the sausages, the liquid to reduce down during cooking by as much as half.

7. Continue to cook on the stove for a few minutes gradually increasing the heat until the pot is simmering. Taste the casserole, if it's too acidic add a pinch or two of brown sugar.

8. Cook uncovered for about an hour in the oven at 180�C.

9. Remove from the oven, garnish with the remaining rosemary serve with fresh broad beans and rice, polenta or couscous.

The current Kent Recipe can be found here. The Recipe Directory is here.