In our house, Rich is the gourmet chef, well compared to me he certainly is. He understands flavours and what goes well with what more then just the basic mint and lamb partnership. Me on the other hand, I’m the homely cook. While I like trying new foods and flavours, I’m not brave enough to attempt the cooking myself. Instead when I cook I stick to meals that I know – hearty, earthy, homely meals. Essentially I am an all year round winter cook!!
In honour of British Sausage Week (4 – 10 November) I thought I’d share my incredibly basic, but ultimately delicious sausage casserole recipe. So here we go:
Cooking time: approx 1hr
To feed four
6 sausages – any flavour will do, but sage and onion is a good blend to go with
1 tbsp honey
2 sprigs of sage
1 tbsp vegetable oil
8 to 10 button mushrooms
Half litre of stock; you can use either a vegetable or chicken stock cube, or if possible home made chicken stock
Half litre of cider; as an alternative you can use apple juice for a non-alcoholic version
Salt and pepper to taste
This casserole works perfectly with either jacket potatoes or mash. If you opt for jackets make sure you pop the potatoes in the oven before you start cooking the casserole, that way they’ll be perfectly crisp (size dependent) by the time your casserole is done. I stab the potatoes three times before popping them in a pre-heated oven of 220 degrees – works every time.
- Right, first things first you need to brown off your sausages. Heat the oil in a reasonably sized casserole dish. While the oil is heating gently prick the sausages; a couple of times will do. Don't get carried away.
- Once the oil is heated add the sausages and cook until lightly browned – you don’t want to over cook them now because they will continue to cook while you’re making the rest of the casserole.
- Once lightly browned carefully remove each sausage and cut into bite size pieces approx 1 inch long, and put back into the casserole dish
- Slice the onions and soften in the dish along with the sausages
- Next add the cider and stock and leave to simmer for five minutes
- Slice the leeks and add to the dish along with the sliced mushrooms, honey, roughly chopped sage leaves, and salt and pepper – be careful not to add too much salt as your stock will probably be adding enough salt to begin with. Best to give it a taste before diving in with the additional salt.
- Leave the pot to simmer on a gentle heat for half hour
The best thing about this dish is you can make it beforehand and re-heat when you’re ready for it. I suggest leaving adding the diced apple until the last minute so you can retain some crunch in the casserole. Two minutes before you’re ready to serve is the perfect time for adding the apple.
Serve with your choice of potato or simply on it’s own for a scrumptiously delicious autumnal meal.
It’ll warm you to your very core. Enjoy.
7 November 2013