Casseroles and stews don't have to be saved for the autumn and winter months, they can be enjoyed all year round and my Spring Sausage casserole is the perfect example of how fresh and light a slow cooker meal can be.
This recipe can be cooked on the hob in around and hour or in the slow cooker for around 3hours.
Prep time 20 mins
Cooking time 1.5hrs
2tbsp olive oil
8 large herby sausages
100g smoked bacon lardons
1 onion, diced
2 celery stalks, diced
3 garlic cloves, peeled and roughly chopped
1tbsp dried sage
1.5tbsp dried oregano
1/2 tsp pepper
1.5tbsp plain flour
1ltr hot chicken stock
1 tin of cannelloni beans
1 heaped tablespoon of wholegrain mustard
2 carrots, peeled and cut in 2inch chunks
2 courgettes, top and bottom removed, the rest sliced in to chunky half moons
To garnish
Fresh parsley, 1tbsp per plate
2 spring onion, thinly sliced
In a deep saucepan heat 1tbsp of olive oil on a medium to high heat and brown the sausages all over (in batches if need be) be careful of hot fat spitting put the pan, then remove and set aside.
In the same saucepan add the bacon lardons and cook until nice and coloured, about 5 mins. (if the bacon starts to burn add a little extra oil)
Lower the heat to a gentle medium and add the onion and celery 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 onion and celery are nice and soft add in the garlic, dried sage, oregano and ground pepper and sauté gently for 3 mins, don't let the garlic burn so stir often and add another splash of water if it begins to stick.
Now add the remaining tablespoon of oil then the plain flour and cook that for about 3mins to ensure the flour is fully cooked out, stirring often.
Next begin adding the hot chicken stock about 200ml at a time, whisking well after each addition to ensure its fully incorporated with the flour, by the time you add the last bit of stock you should have a lovely loose sauce, if not add some more stock, we need to make sure the sausages can continue poaching in the sauce for the remaining cooking time so ensure there's enough liquid to do this.
Add the chunky carrot, cannelloni beans, mustard and pop the sausages back in.
Bring to the boil and then reduce to simmer for an hour on the hob, or add to a slow cooker on low for around 3hours. Add the chopped courgettes either 15mins before the end of cooking on the hob or if using a slow cooker pop in for the final 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 it's not a mistake, it's 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. Towards the end of cooking, once you're happy that the sausages are fully cooked through have a taste of your sauce and adjust the seasoning if need be, either by adding more salt or/and pepper. And if the sauce is a little thin for your liking turn the heat up and cook uncovered until it has thickened.
I like to serve mine simply in a bowl with some butter crusty bread and some fresh garnishes on top.
