Hot Sausage Casserole

I think you know a bit of you has died inside, when you walk past one of these, and you, even for a single minute, consider it as a serious option. When I asked Greedy Colleague what she thought of this, a look of horror crossed her face. She could picture the future, and it was filled with snuggie’s, not shagging, long hedonistic holidays, short skirts and fast cars. Never mind though, I’m sure Eastbourne is very nice at this time of year.

There are far nicer ways to warm up than even blankets with sleeves. I’m not even talking about doing  the happy dance  under a 15 tog with the warm body of your choice (if only), but rather the simpler pleasure of a casserole.

To serve two cold and hungry:

  • Packet of Premium Sausages
  • Half a hoop of chorizo
  • Splash olive oil
  • 135 g mushroom
  • Leek
  • Half a butternut Squash
  • Small Courgette
  • Herbs (whatever you like)
  • Can of chopped tomatoes
  • Chicken stock, made with cube is ok, made to the volume of the can of tomatoes

Brown the sausages in a pan or under the grill, until brown all over, but no longer really. Chop all the other ingredients into roughly bite sized pieces (our mouths are rather big, so our veg is chunky). In a large saucepan, or in a flameproof casserole, soften the leeks in the oil over a medium heat. Then add all the other ingredients except the sausages, tomatoes and stock. Continue to cook for 5 minutes, stirring regularly until the other veg have started to soften. Add your sausage, tomatoes and stock. Bring to the boil and then simmer for 40 -45 minutes. Serve either with mashed potatoes or crusty french bread & butter.


7 Responses to Hot Sausage Casserole

  1. VegBoxBoy says:

    Spring must be on the way; you’re a bit frisky!

    ‘happy dance’ – nice phrase.

    Keep up the good cooking work, if you can keep your mind on it.


  2. juice says:

    Hey Rottie, after you have browned the sausages do you cut them up?

    • Greedy Rosie says:

      No Juice, I do not. But it would not hurt if you did.

      • jeinsen says:

        one last thing,the edge told me to change my hob as it was too hot but after 42 minutes the sauce is very runny. is this normal?

      • Greedy Rosie says:

        You;re cooking it now?! It isn;t supposed to be a very thick sauce, more like a gravy. You can keep reducing the sauce down by removing the veg and sausage, which must be cooked by now, and hard simmering with the lid off. You can keep the sos and veg warm in a low oven, or if you can reduce it down quick enough, just remove it to a plate and reheat when the sauce is reduced. Alternatively, if you had some cornflour, you could whisk that in to thicken it. If you choose that option, take some of the liquid out of the pan, and put it into a cup or bowl. Add about a tablespoon of cornflour and stir it into sauce until combined with no lumps, then stir carefully into sauce in the pan again,

        Alternatively, you could just eat it runny – told you it would be enough liquid eh? ;0)

  3. jeinsen says:

    sam has suggested flour or reducing the sauce down with heat. Im trying the later…. hmmm.

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