Sausage Casserole
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
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Servings
6
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Calories
239 kcal
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Course
Main Course
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Cuisine
British
Sausage Casserole
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This Sausage Casserole is delicious, easy, kid approved and versatile too! Make it vegan by using meat-free sausages and slimming friendly with a few minor modifications.
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Ingredients
- 1 tbsp olive oil or low calorie cooking spray
- 8 thick sausages , your choice
- 2 chorizo sausages, casing removed, sliced leave out for slimming / veggie version
- 2 Red Onions , roughly chopped
- 3 garlic cloves , minced
- 1 tsp salt
- 1 tsp mixed herbs
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp mustard powder
- 1 tbsp brown sugar or Sukrin Gold sweetener
- 2 tbsp red wine vinegar or red wine
- 2 red peppers sliced
- 800 g (28oz) chopped tomatoes from two tins
- 800 g (28oz) tin cannellini beans from two tins, drained and rinsed
- 250 ml (1 cup) hot chicken stock , or vegetable stock more if needed
- chopped parsley to serve
- Salt and pepper to season , to taste
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Instructions
- Heat the olive oil in a cassrole dish (or mist with cooking spray). Brown the sausages, turning frequently, over medium-high heat for 8-10 minutes or until nicely coloured. Set aside.
- Cook the chorizo in the same pan until it starts to crisp up a little and release some of its spicy oil (leave out if making a slimming or veggie version).
- Reduce the heat. Add the onions, garlic, salt, herbs and seasonings and pan fry, stirring constantly, for about 5 minutes.
- Add the red wine vinegar and stand back - it will sizzle when it hits the pan and the strong smell may make your eyes water!
- Stir in the peppers, cooking for a few minutes until softened.
- Add the tomatoes, beans and stock and bring to a simmer.
- Add the sausages back into the sauce until they are partially submerged.
- Partially cover the pot and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened.
- Check the seasoning and add salt and pepper as needed. Garnish with plenty of chopped parsley and serve over mashed potatoes or rice.
Notes
- Sausage Casserole Tips and FAQs
- SLOW COOKER SAUSAGE CASSEROLE You can cook this recipe in a crockpot. Follow the method up until you add the sausages back into the sauce then cook on high for 4 hours or on low for up to 8. Some slow cookers allow for searing on the hob so you can use the inner pot of your cooker if that’s available to you (less washing up, yay!).
- REHEAT INSTRUCTIONS? As with most casseroles and stews, this tastes EVEN better the next day! Make sure you store the casserole in the fridge as soon as it has cooled down. Reheat until piping hot all the way through, adding a little water if the pan is too dry. Eat within three days.
- FREEZING INSTRUCTIONS We never have enough leftovers to freeze but you CAN freeze this dish. Portion into suitable containers and freeze, consuming within 3 months. Thaw overnight in the fridge or defrost in a microwave before reheating.
- Nutritional information is always approximate and will depend on ingredients and serving sizes.
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
34g
(11%)
Protein
14g
(28%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
24mg
(8%)
Sodium
1791mg
(75%)
Potassium
445mg
(13%)
Fiber
9g
(36%)
Sugar
7g
(14%)
Vitamin A
1720IU
(34%)
Vitamin C
72mg
(80%)
Calcium
142mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 1791mg | 75% |
| Potassium | 445mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 1720IU | 34% |
| Vitamin C | 72mg | 80% |
| Calcium | 142mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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