Sausage casserole reminds me of my childhood, I love it. Its a lot easier then you think to make so don't rely on those powder sachets or jarred sauces any longer. As its a one pot wonder this is also a recipe that the kids can help you cook it requires no precise slicing of veg so you can get them to do the chopping and then just bung it in.
Prep time 20 mins
Cooking time 1.5hrs.
8 pork sausage (The Jolly Hog are my fave)
2tbsp olive oil
100g smoked bacon lardons
2 red onions, sliced
3 garlic cloves, peeled and roughly chopped
1tbsp paprika
1tbsp dried thyme
1tbsp dried parsley
1/2 tsp pepper
2 bay leaves
2tbsp tomato puree
1.5tbsp plain flour
250ml red wine
600ml chicken stock
2 bell peppers, any colour, cored and sliced
2tbsp Worcestershire sauce
In a deep saucepan heat 1tbsp of olive oil and brown the sausages all over (in batches if need be) remove and set aside.
In the same saucepan on a medium heat add the remaining olive oil and fry the bacon lardons until nice and coloured, about 5 mins.
Now add the onions and gently sauté for about 10 mins, if the pan is dry and brown on the bottom add a splash of water to deglaze the pan.
Once the onions are nice and soft add in the garlic, paprika, thyme, parsley, bay leaves and ground pepper and sauté gently for 5 mins, don't let the garlic burn so stir often and add another splash of water if it begins to stick.
Add in the tomato puree and cook for a minute, then the plain flour and cook that for about 3mins to ensure the flour is fully cooked out.
Now add the red wine and turn the heat up to allow the alcohol to cook out.
Once the red wine is reduced by half add the chicken stock, sliced peppers, sausages and Worcestershire sauce. Bring to the boil and then reduce to simmer for an hour.
Top up with a 150ml of water every now and again if the sauce begins to become to thick.
Notice how we haven't added any salt to this recipe yet. Nope its not a mistake, its because some of the ingredients have already added some salt and so depending on how you like your salt levels will depend on whether you want to add more or not. Once the sauce has been bubbling away for 30mins, enough time for the sausages to finish cooking through, have a taste and add some salt if you prefer. Don't forget everything intensifies the more a sauce is reduced so don't go mad!!
I like to serve mine with some massive jacket potato wedges, and green beans.
In the picture I saved mine in a massive Yorkshire pudding, see my YouTube channel Katie Cooks to watch this short video on how to make perfect Yorkshire puddings every time.
