Thursday, 3 November 2011

Sausage Casserole

Who buys packet casserole mix? WHY do you buy packet casserole mixes? Do you know just how EASY it is to make your own; do you KNOW what is in it (no preservatives, copious amounts of salt or 'E' numbers) No? Then let me show you.

Simply take (remember it's cooking not baking so it's not a precise science; add or take away ingredients that you do or don't like, even alter the proportions to suit your taste).

1 HEAPED tbs (20ml) plain flour
1 HEAPED tbs (20ml) tomato puree
1 HEAPED tbs (20ml) wholegrain mustard
2tsp (10ml) mixed herbs
1 400g chopped tomatoes
1 pint (570mls) Beef/Chicken stock.
1 pack of your favourite sausages (I use Lincolnshire)
1 medium swede, diced.
3 medium carrots, diced
1 large onion, chopped
2 medium parsnips, diced
1 red pepper, diced

Oven temperature from 150°C to 180°C depending on how quickly you want it to cook. I normally do mine on 150°C for a few hours. Alternatively, why not put it all into your slow cooker and come home to the amazing smell of your home cooked fayre?

1. In a large casserole dish, put your flour, tomato puree, mustard, herbs and chopped tomatoes.

2. Add the stock and mix thoroughly.

3. Add the chopped vegetables and stir through.

4. Add the sausages (I don't bother to brown mine as it's a slow cooked recipe). You MAY need to add some more water at this stage. You want it to submerge the majority of your veg but not all.

5. Place in the oven and ignore for the next couple of hours or so.

6. Remove, stir through and serve with buttery mashed potatoes and some lovely Savoy cabbage.

Perfect for a cold Autumn or Winter's evening.

Now you've seen just how EASY it is to make your own casserole sauce, why not have a go for yourself? Come back and tell me how you got on!



Karen said...

ooo like the idea of using mustard...wouldn't have thought of that! Have to say that I can never understand peeps buying casserole mixes when its so straightforward to make your own!!!!! Does the sauce get fairly thick after its cooked my lovely? Have printed it off so that I can have a sausage casserole! xxx

Rosie (Freycob) said...

It doesn't get very thick Karen but it's not watery by any stretch of the imagination. I would say if you want it thicker, either add more flour at the beginning or slake some cornflour off in cold water, after cooking transfer your casserole dish to the hob, bring to the boil add your cornflour/water mix and return to the boil, remembering to stir constantly to prevent lumps.

Let me know what you think of my casserole, won't you? xxx

Rachel @ Not Rachael Ray said...

Looks like great comfort food!


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