Sausage Casserole

Serves4 ServingsPrep Time30 minsCook Time1 hr 20 mins
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.
Sausage Casserole

Have you tried...

This website is funded through the Hort Innovation Onion Fund, using the Onion marketing levy. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture. Marketing enquiries email: marketing@horticulture.com.au Editorial media enquiries email: pr@bitecom.com.au

© 2019 by Hort Innovation Australia