- Hearty Sausage Casserole.jpg (36.13 KiB) Viewed 232 times
Takes: 2¾ hours
Serves: 4 (generously)
No nutritional information available.
Ingredients
- Olive oil, as needed
- 12 thick pork sausages (approximately 800g)
- 4 slices of back bacon (smoked or unsmoked, approximately 100 - 120g), chopped
- 3 carrots (approximately 200 - 250g), finely chopped
- 1 large white onion, sliced
- 2 garlic cloves, finely chopped
- 2 tbsp tomato puree
- 120ml dry red wine
- 750ml beef stock
- 400g can chopped tomatoes
- 2 small bay leaves (or 1 large)
- 1 large sprig of fresh rosemary
- 2 - 3 sprigs fresh thyme
- 400g baby potatoes, halved
- 2 tbsp Worcestershire sauce
- Salt and black pepper, to taste
Method
1. Heat a drizzle of olive oil in a large, deep casserole dish over a medium-high heat. Add the sausages and fry until deep golden and lightly charred, then remove and set aside.
2. Add the bacon to the leftover oil and fry until it begins to brown. Add the carrots and onion and fry for a further 3 - 4 minutes until the onion has softened. Add the garlic and fry for another 1 minute. Stir in the tomato puree and fry for 1 - 2 minutes, then pour in the red wine. Simmer for 2 minutes until it reduces slightly.
3. Pour in the stock, then add the tomatoes, bay leaves, rosemary, thyme, potatoes, Worcestershire sauce and sausages. Stir, scraping off any flavour from the bottom of the pan, then bring to a gentle simmer. Once simmering, turn the heat down to low, pop on the lid and leave to gently bubble away for 1½ hours. Remove the lid, give it a stir, then simmer for a further 20 - 30 minutes, or until the sauce thickens.
4. Pluck out the rosemary and thyme sprigs and the bay leaves. Check for seasoning and adjust with salt and pepper if needed. Serve with buttered bread, if liked.
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