Sausage casserole

Sausage casserole

Preparation and cooking time: 1 hour.
Serves 2.

This sausage casserole is great to make for a group of friends for dinner. It’s instant comfort food with a slightly fresher feel than your average sausage casserole, because of the topping you sprinkle over before serving.

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Ingredients

Sausage Casserole:
1 tbsp olive oil
1 medium to large onion
2 sticks celery, finely chopped
1 carrot, finely chopped
1 large clove garlic, crushed
250ml beer
pinch of salt
6 sausages, pierced
5 savoy cabbage leaves, very finely chopped
½ tsp pepper
1 ½ tsp dried herbs: sage, rosemary or thyme or a combination of these
bay leaf (optional)

Topping:
4 spring onions, finely chopped
1 heaped tbsp mustard
1 tsp olive oil
1 heaped tsp lemon rind – rind of approx ¾ a lemon.
1 handful flat leaf parsley (approx. 20g), finely chopped

Equipment

Casserole or any pan with a lid that is non-stick and oven-proof

Method

Gently fry the onion, celery, carrot and salt in olive oil until soft and onions are translucent (for about 15 mins).

When the onions are translucent add the garlic, stir and cook for a further minute.

Add the sausages and fry until they have a little colour (for about 10 minutes).

Add the beer and allow to bubble for a minute or so. This helps to loosen all the gooey, caramelised bits of onion on the bottom of the pan.

Add 200ml boiling water, herbs and pepper and bring the casserole up to a boil again.

Put the Savoy cabbage on top of this, cover the pan and leave to simmer gently for at least 30 minutes, longer if possible. Stir occasionally and add a little more water if it appears to be drying out.

To prepare the topping, finely chop the spring onions and mix together all the topping ingredients in a bowl.

Once the stew has finished cooking, take off the heat, serve into bowls and sprinkle 1 teaspoon of the topping over each. Serve immedietly with mashed potatoes and vegetables of your choice.

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