Sausage Casserole
This is one of my all time favourites
It’s homely, warm and comforting. I used my slow cooker again, but you can use your oven instead.
You can do many things to accompany this too. I had mine with sweet potato mash. But my Mum tops it with dumplings. You could also serve it with some pasta too, or normal mash or a jacket.
This dish is so easy, basically just whacking your favourite veggies in a big pot, with the herbs you like, with a tin of tomatoes and sausage and bacon. You can’t really go wrong.
It will easily stretch to 4 meals if you add all the other things to it. So this makes this come to about 90p a portion. Again, tub it up, let it go cold and fridge or freezer it.
Ingredients…
- 1 brown onion, diced.
- Frozen ones will do fine
- A clove of garlic
- A packet of sausages
- A couple of slices of smoked bacon, chopped into small chunks
- 1 can of tinned chopped tomatoes
- A good squidge of tomato puree, probably about a tablespoon
- 1 can of chickpeas, drained (optional)
- Mushrooms, quartered (optional)
- A handful or two of frozen chopped peppers
- 1 large carrot, chopped into equal slices. (optional)
- A teaspoon of dried basil or mixed herbs. Whatever is your taste really.
- Small pinch of thyme (if you have it)
- Grated cheese, I use mature cheddar
How to…
- Fry off your onions, once softened add the garlic and continue to fry for a couple of minutes. Empty this into either your slow cooker pot or a large casserole pot.
- Fry off your bacon chunks in the same frying pan, and then add your sausages (make sure you prick them so they don’t burst). Continue cooking until they are browned – the sausages do not need to be cooked. Drain of fat and put into your pot.
- Add the rest of the ingredients into your pot. Give it all a good stir. You could maybe add a dash of red or white wine if you feel inclined. Or add whatever herbs you like. You could even add some chilli or chilli flakes. Whatever is your taste really.
- Cook in the slow cooker on low for 6 hours. Or put the lid on your casserole dish and place in the oven at 180 degrees C for 30-40 minutes.
- If you’re using a slow cooker, an hour before finish top with the cheese. If you were doing dumplings with this, this is when you would add them, ensuring there is enough liquid in the pot. If you are cooking in the oven, after half an hour, take the lid off your pot, top with cheese and put back in the oven for a further 10 – 15 minutes – again if you were adding dumplings this would be when.
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