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RECIPE SAUSAGE CASSEROLE

Monday May 4th, 2009
ImageHEARTY SAUSAGE CASSEROLE

1lb good quality pork or beef sausages
2 medium onions
˝ lb carrots
1lb waxy potatoes
˝ lb broad beans or soya beans (fresh or frozen)
1 red pepper
1 tin of sweet corn or cup of frozen sweet corn
1 red chilli
1 desert spoon paprika
1 tablespoon basil
1 pint of strong chicken stock
1 can of decent beer
cornflour
Ground black pepper and salt

Place a large casserole dish on the hob and heat it slowly. Meantime cut the sausages into small pieces. Add sausages to pan and dry fry stirring occasionally. Roughly chop the onions and peal and dice the carrots. When the sausages begin to brown add the carrots and onions and stir in well. Dice the potatoes in their skins. When the onions are cooking (you’ll smell them) add the potatoes and stir in. Cover the pan and leave for ten minutes stirring occasionally.

Remove the seeds from the red pepper and chop roughly. Remove seeds from chilli and finely chop. Add both to the pan and stir in well. Add paprika and basil and stir in. Cover and allow it to cook for five minutes. Stir occasionally. Set oven to medium/high.

Add the beans and sweetcorn and the chicken stock and simmer for ten minutes. Add the beer and season. Place in the oven uncovered for fifteen minutes or until the top of the casserole forms a dark skin. Stir and cover and cook for 45 minutes. Remove from oven and uncover. Mix two heaped teaspoons of cornflour with a little cold water and add to the casserole stir well until it begins to thicken. If it doesn’t thicken add another teaspoon of cornflour mixed with water. Serve with fresh tasty bread and beer.
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