Sausage Casserole

Sausage Casserole is one of my favourite, home-cooked, comfort foods.  My mum used to make it regularly when I was younger and it definitely warms you up on these cold, winter nights.  I remember sneaking a taste or two while mum was cooking and would always count my sausages to make sure I had just as many as everybody else – greedy child.

One great thing about this recipe is the ability to switch out the meat.  You can use any kind of sausages – pork, chicken, beef or Quorn – or don’t use sausages at all!

This recipe will serve 2-3 people, depending on your hunger levels!

Ingredients:

-        2 tbsp olive oil

-        2 garlic cloves, minced

-        1 onion, diced

-        1 cup closed cup mushrooms, sliced

-        6 sausages (approx. 400g), chopped into 2 or 3 pieces

-        1 cup mixed bell peppers, diced

-        1 cup carrots, chopped

-        1 tbsp oregano

-        1 tbsp rosemary

-        400g chopped tomatoes

-        1 cup courgettes, chopped

-        1 tsp salt

-        150g long grain rice

-        Salt and pepper to taste

Method:

1.  In a large pan, heat half of the olive oil over a medium heat and add the diced onions and minced garlic.  Cook for 3-4 minutes until the onions are soft and translucent, stirring occasionally.

2.  Once the onions have softened, add the mushrooms to the pan and cook for a further 3 minutes.

3.  Add the chopped sausages and cook until browned.  Be extra careful when first moving the sausages in the pan – as the casing has been cut, they can spill out easily.

4.  Once the sausages have browned, add the diced peppers and carrots, along with your herbs: oregano and rosemary, allowing to fry with the mixture for 2-3 minutes. 

5.  add your chopped tomatoes.  If you’re using a can of chopped tomatoes, half fill the can with water and add to the pan.  If you’re using freshly chopped tomatoes, add 100ml of water to the pan.

6.  Add your courgettes to the casserole and turn the heat up to high until the tomatoes start to boil.  Reduce to a simmer, placing a lid on the pan to hold in the juices.

7.  In a separate saucepan, boil a pan of water and add your rice, along with a pinch of salt.  Let boil for 8-10 minutes until cooked and then drain thoroughly.

8.  Divide the rice into two portions and top with a generous ladleful of casserole.  Happy eating!

Give this tasty recipe a try at home and share your pictures with me using the hashtag #HazelEyesBlog :-)