Cook with Stanley - Sausage Casserole
Stanley understands that the current economic climate is forcing us all to look at food budgets. However, healthy eating doesn’t have to be expensive – with alittle careful planning, some wise shopping and creativity you and your family can eat well without spending a fortune.
The lower oven of the Stanley Brandon operates at half the temperature of the main oven so it’s ideal for slow cooking dishes like our Sausage Casserole and Fish Pie we have this week.
This sausage casserole recipe is designed to be simple, warming and very, very tasty. The only ingredient I would stress are the sausages, don’t view the sausages as a cheap alternative to other forms of meat, go out of your way to get high quality fresh pork sausages, it will make or break
• 8 large, lean pork sausages (two per person)
• 1 tsbp oil
• I large sized onion peeled and sliced
• 2 crushed garlic cloves
• 2 red or yellow peppers sliced
• 400g /14 oz tin of chopped tomatoes
• 1 400g/ 14 oz flageolet beans
• 1 - 2 tsps chopped mixed herbs, suggestions rosemary, thyme, sage, parsley
• 1 tbsp wholegrain mustard
• 3 tbsps tomato puree
• salt & black pepper
- Heat the oil in a large heavy bottomed casserole dish on a medium heat.
- Cut the sausages in 2.5cm/1 inch pieces with kitchen scissors. Fry over medium heat for 8 minutes
- turning frequently until the sausages are golden.
- Remove the sausages from the casserole, add the onions and garlic to the dish, cook over a moderate
- heat for about five minutes or until they start to become tender.
- Stir in the tinned tomatoes and their juice into the onion and add the herbs, peppers, mustard and tomato
- puree. Rinse out the tomato can with
- 1/3 of a can of water and add it to mixture. Bring to the boil, stirring, and then add the drained beans.
- Return the sausages to the casserole and season to taste.
- Reduce the heat, cover and cook gently for a further 10 - 15 minutes