Sausage Casserole

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

Pre heat the oven to 160C fan forced.

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.

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

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

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.

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Sausage Casserole