Slow Cooked Sausage Caserole

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Meal course
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300 grams
Good quality pork sausages
1 medium
White onion - peeled and roughly chopped
1 tbsp
Olive oil
200 grams
Sweet potato - peeled and cut into chunks
60 grams
Celery stalk - strings removed and finely chopped
140 grams
Red pepper - de-seeded and roughly chopped
3 large
Bacon rashes - chopped
3 large
Garlic clove - peeled and finely chopped
125 grams
Chopped tomatoes
1 tbsp
Cider vinegar
1 Pint
Chicken stock
410 g tin
Baked beans
1 tsp
Mixed herbs
2 whole
Bay leaf
1 tbsp
Worcestershire Sauce
1 tbsp
Tomato Puree
2 tsp
Corn flour
Slow Cooked Sausage Caserole
  1. Pre-heat the oven to 160’C
  2. Fry the onions and the sausages in a deep casserole dish (I use a le creuset) until the sausage is golden brown. Add the rest of the vegetables and the garlic and regularly stir for about 5 minutes.
  3. Add the rest of the ingredients (except the corn flour) and bring to the boil. Place in the oven and cook for 1-2 hours. The longer the better as it turns really rich and tender.
  4. Remove from the oven and if the sauce hasn’t thickened then mix the corn flour with either a little water or a little milk and stir into the casserole. Return to the oven for another ten minutes and when ready serve with mash potato or seasonal greens, I fried some curly kale in a bit of garlic and butter and it was delish.

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