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.
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
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.
We had some potatoes cooked in a similar way just recently, but we crushed them to make a sort of rough-textured mash. It was lovely! I'm planning to make dish using Toulouse sausages this weekend, and I shall be using a technique a bit like yours, but I shall add a tin of Cannellini beans.
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