Winter Warmer Recipe Challenge - Sausage Casserole and Cheesy Two Mustard Potatoes

Boy it's been cold outside and the perfect weather for a sausage casserole winter warmer recipe.

I was set a challenge to come up with a warming winter recipe using a selection of products sent to me by Unilever.  My recipe is a Sausage Casserole with CheesyTwo Mustard New Potatoes
 

 

As I was the winner of a sausage casserole competition recently and the prize was a new stock of sausages and bacon I naturally thought of making a different sausage casserole for this challenge.

 

Sausages get popped into the cast iron frying pan and browned on all sides. I put them into the casserole whilst I cooked the onions and bacon.
 

As most of my meals start with onion and garlic and a glug of olive oil, I sautéed some thinly sliced onion and minced garlic. 

Into the frying pan I added three onions, peeled and sliced and cooked until browned along with one packet of back bacon cut into chunks. 

When these were ready I added them to the casserole with the sausages.

 

In the frying pan I added Knorr beef stock pot and Knorr beef gravy pot, 1 Tbsp tomato puree, 2 tsp Worcestershire sauce and 1 Tbsp Bovril and when warmed through I added it to the casserole.  Towards the end of the cooking I will be adding a good glug of red wine!

 

Into the oven, covered at 180oC for about 35-45 minutes.  If you want to thicken the liquid at this point you could add some gravy granules.

 

To serve this I boiled new Charlotte potatoes (unpeeled) and cut into pieces and when soft I drained them. 

 

Back into the cooking pot (the residual warmth helps keep the potatoes warm and the butter to melt) and added 3 Tbsp unsalted butter, salt&pepper and a little bit of milk.

 

After taking them off the heat I added some grated cheddar cheese and then added 1 Tbsp Maille wholegrain mustard and 1 Tbsp Maille Dijon mustard with honey.
 

 

The above was served with carrot batons and made enough to serve four.
 

I received a hamper of goodies from Unilever but was not paid to write this recipe.  All recipe and opinions are my own.