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Sausage Casserole

Yields4 ServingsPrep Time30 minsCook Time1 hr 20 mins
Category, , ,
Sausage Casserole

Ingredients

2 brown onions – chopped
8 thick sausages
2 tbsp olive oil
2 garlic cloves – chopped
1 l beef stock
½ sprig rosemary
1 small sweet potato – chopped
½ butternut pumpkin – chopped
2 carrots – chopped
Handful mushrooms – quartered (optional)
¼ bunch parsley – stalks finely chopped and leaves roughly chopped
Sea salt
Black pepper

Method

1

Pre heat the oven to 160C fan forced.

2

Heat 2 teaspoons oil in a flameproof casserole dish (see tip) over medium heat. Add the sausages, cook turning until golden. Remove to a plate. Add remaining oil with the parsley stalks, garlic and onion. Saute, 5 minutes until softened. Add the stock, rosemary, sweet potato, pumpkin and carrots. Bring to the simmer. Return the sausages.

3

Cover with a lid (see tip). Place into the oven, cook for 30 minutes or until vegetables are almost tender.

4

Add the mushrooms. Return to the oven and cook for a further 20 minutes before removing from the heat.

5

Carefully transfer the liquid from the casserole dish into a saucepan. Bring to the boil over high heat, boil 5-8 minutes or until sauce has reduced and thickened .Pour the sauce back over the casserole, season and scatter with parsley.

Tip: A flameproof casserole dish means its suitable for both stovetop and use in the oven. If you don’t have one you can cook steps 1-3 in a frying pan then transfer to an ovenproof casserole dish
Tip: If your casserole dish doesn’t have a lid, press a piece of baking paper right onto the surface of the casserole then cover with two layers of foil.

Ingredients

 2 brown onions – chopped
 8 thick sausages
 2 tbsp olive oil
 2 garlic cloves – chopped
 1 l beef stock
 ½ sprig rosemary
 1 small sweet potato – chopped
 ½ butternut pumpkin – chopped
 2 carrots – chopped
 Handful mushrooms – quartered (optional)
 ¼ bunch parsley – stalks finely chopped and leaves roughly chopped
 Sea salt
 Black pepper

Directions

1

Pre heat the oven to 160C fan forced.

2

Heat 2 teaspoons oil in a flameproof casserole dish (see tip) over medium heat. Add the sausages, cook turning until golden. Remove to a plate. Add remaining oil with the parsley stalks, garlic and onion. Saute, 5 minutes until softened. Add the stock, rosemary, sweet potato, pumpkin and carrots. Bring to the simmer. Return the sausages.

3

Cover with a lid (see tip). Place into the oven, cook for 30 minutes or until vegetables are almost tender.

4

Add the mushrooms. Return to the oven and cook for a further 20 minutes before removing from the heat.

5

Carefully transfer the liquid from the casserole dish into a saucepan. Bring to the boil over high heat, boil 5-8 minutes or until sauce has reduced and thickened .Pour the sauce back over the casserole, season and scatter with parsley.

Tip: A flameproof casserole dish means its suitable for both stovetop and use in the oven. If you don’t have one you can cook steps 1-3 in a frying pan then transfer to an ovenproof casserole dish
Tip: If your casserole dish doesn’t have a lid, press a piece of baking paper right onto the surface of the casserole then cover with two layers of foil.

Notes

Sausage Casserole
IngredientsDirections

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