Sausage Casserole
Proper winter warmer. One pot, loads of veg, thick gravy. The kind of food that makes you not mind it's dark at 4pm.
Ingredients
Makes 4 portions
- 8.00 piece(s) pork sausages
- 100.00 grams bacon lardons
- 1.00 piece(s) onion , sliced
- 2.00 piece(s) celery sticks , sliced
- 1.00 tin(s) tinned chopped tomatoes
- 1.00 piece(s) chicken stock cube , dissolved in 150ml water
- 1.00 teaspoon smoked paprika
- 1.00 teaspoon dried oregano
Per portion
Method
-
1
Brown the sausages in a large casserole dish over medium heat. Remove and set aside.
⏱ About 8 mins
-
2
Add the lardons and cook until crispy. Add the onion and celery. Soften for 5 minutes.
⏱ About 5 mins
-
3
Add paprika and oregano. Stir for 30 seconds.
-
4
Add the tomatoes and stock. Bring to a simmer.
-
5
Slice the browned sausages into chunks and return to the pot.
-
6
Simmer for 25 minutes until thick.
⏱ About 25 mins
📦 Batch Cooking Guide
Storage
Fridge 4 days. Freezes well for 3 months.
Reheating
Pan or microwave. The gravy thickens when cold so add a splash of water.
Serving ideas through the week
Day 1: As a stew. Day 2: Over cauliflower mash. Day 3: With a fried egg on top.
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