Easiest Way to Prepare Perfect Substantial Sausage Casserole

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, substantial sausage casserole. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Substantial Sausage Casserole is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Substantial Sausage Casserole is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have substantial sausage casserole using 24 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Substantial Sausage Casserole:

1. Get 2 tbsp vegetable oil
2. Prepare 12 pork sausages
3. Make ready 6 rashers bacon, smoked or unsmoked as you prefer, cut into bite-sized pieces
4. Get 4 banana shallots, sliced
5. Take 2 red onions, cut into wedges
6. Get 4 cloves garlic, thinly sliced
7. Make ready 200 g chestnut mushrooms, thickly sliced
8. Prepare 2 sticks celery, chopped
9. Prepare 1 red pepper, deseeded, cut into 3-4cm strips
10. Make ready 1 red chili, with seeds, sliced
11. Get 2 carrots, sliced
12. Make ready 1 tbsp Worcestershire sauce
13. Make ready 1 x 400 g tin cannelloni beans
14. Get 1 x 400 g tin chopped tomatoes
15. Make ready 2 tbsp tomato purée
16. Make ready 2 tsp smoked paprika
17. Get 2 tsp dried oregano
18. Make ready 1 tsp dried thyme
19. Take 1 tsp sugar
20. Prepare 250 ml chicken stock (I used Knorr stock pot)
21. Take 150 ml dry white wine
22. Prepare 2 bay leaves
23. Take Salt
24. Take Ground black pepper

Steps to make Substantial Sausage Casserole:

1. Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160)
2. Prick the sausages with a fork and then brown with 1 tbsp of the oil in a casserole dish on the hob at a medium-high heat. Turn them a few times to get an even colour. Should take 8-10 minutes. Set the sausages aside for Step 6 and keep warm.
3. Fry the bacon just a few minutes, until just starting to brown but not burnt, and set aside with the sausages ready for Step 6.
4. Put the remaining oil into the casserole and fry the shallots and red onion for 5 minutes. Add the garlic and fry with the shallots and onions until they are all softened, occasionally stirring but gently.
5. Stir in the mushrooms, celery, pepper and chili and gently fry for a further 3-4 minutes.
6. Stir in the remaining ingredients except the liquid and seasoning. Then add the stock, wine and bay leaves. Stir thoroughly and carefully add back the sausages and bacon. Again, thoroughly stir and bring to the boil.
7. Cover the casserole and transfer it to the pre-heated oven. Cook in in the oven for 45-50 minutes until the sausages are well-cooked, stirring very occasionally. Check the volume of liquid a couple of times and add a little stock if - but only if - necessary to avoid the casserole drying out.
8. Season to taste (note that salt may well not be necessary given the ingredients but that’s a matter of taste), remove the bay leaves and serve onto warmed plates with your choice of hot accompaniments. A few new potatoes and French beans or peas and maybe a little extra carrot go well.

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