Posted on November 20, 2018 by Emily Forbes
This sausage casserole is dead simple to make and delicious. Technically not really a casserole as I don’t cook it in the oven or a casserole dish but I guess you could if you wanted. So maybe a preferred term would be hotpot or ragout. I am a big fan of one-pot meals, keep life simple! I also don’t have the luxury of an oven as I live in a tiny van so I have to get creative with what I can cook on 2 hobs and a grill. You can make this meal vegan, vegetarian or omnivorous and is perfect comfort food for those chilly nights
- Pack of 6 sausages. I used Sainsbury’s Shroomdogs. The caramelised onion ones are veggie and the Cumberland are vegan. Heck chicken sausages are a high protein, low-calorie swap instead of pork.
- Mixed veg of choice. You can use any veg you like really, especially good if you’ve got stuff to use up. But firmer veg works best. I used a seasonal pack of root vegetables containing onion, carrot, parsnip, swede, and potato.
- 1-2 Tbs. maple syrup or honey
- Vegetable or chicken stock
- Chopped tomatoes, 1 can
- Beans of choice, 1 can. I used butter beans
- I cut the sausages up and fry them in the bottom of a big pan. You can also cook them whole if you prefer them that way.
- Chop all the veg and add to the pan. I started with the onions so that they can soften first but all the other veg will cook at roughly the same time so add in any order. Try to cut them so they are all even in size.
- Stir over the heat for a few minutes. Then add the syrup or honey and continue stirring over the heat so that the vegetables become “glazed”.
- Add the tin of tomatoes and stock cube/pot. You may need to add a little water here. Bring to the boil then lower to a simmer with a lid on. Keep stirring frequently to avoid burning at the bottom.
- When all the vegetables are cooked through you can add the beans. Allow a couple of minutes to heat before serving.
Try another winter recipe here.
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