Do you love sausage rolls?
Who buys packet casserole mix? WHY do you buy packet casserole mixes? Do you know just how EASY it is to make your own; do you KNOW what is in it (no preservatives, copious amounts of salt or ‘E’ numbers) No? Then let me show you.
Simply take (remember it’s cooking not baking so it’s not a precise science; add or take away ingredients that you do or don’t like, even alter the proportions to suit your taste).
1 HEAPED tbs (20ml) plain flour
1 HEAPED tbs (20ml) tomato puree
1 HEAPED tbs (20ml) wholegrain mustard
2tsp (10ml) mixed herbs
1 400g chopped tomatoes
1 pint (570mls) Beef/Chicken stock.
1 pack of your favourite sausages (I use Lincolnshire)
1 medium swede, diced.
3 medium carrots, diced
1 large onion, chopped
2 medium parsnips, diced
1 red pepper, diced
Oven temperature from 150°C to 180°C depending on how quickly you want it to cook. I normally do mine on 150°C for a few hours. Alternatively, why not put it all into your slow cooker and come home to the amazing smell of your home cooked fayre?
1. In a large casserole dish, put your flour, tomato puree, mustard, herbs and chopped tomatoes.
2. Add the stock and mix thoroughly.
3. Add the chopped vegetables and stir through.
4. Add the sausages (I don’t bother to brown mine as it’s a slow cooked recipe). You MAY need to add some more water at this stage. You want it to submerge the majority of your veg but not all.
5. Place in the oven and ignore for the next couple of hours or so.
6. Remove, stir through and serve with buttery mashed potatoes and some lovely Savoy cabbage.
Perfect for a cold Autumn or Winter’s evening.
Now you’ve seen just how EASY it is to make your own casserole sauce, why not have a go for yourself? Come back and tell me how you got on!
I’ve got another quick savoury recipe to share with you today. A fave in our house or even caravan if we’re away and really quick & easy to make too. Let me share it with you. You will need:
1 1/4lbs potatoes, peeled and roughly chopped
1 large onion
1 pack (about 1lb) Cumberland / Lincolnshire sausages
3tbs olive oil
1 or 2 cloves of garlic
salt & pepper to taste
8oz mushrooms (optional)
3/4 pint beef or onion gravy
Oven temperature 190C / Gas Mark 5
Ok then, lets get those ingredients prepped:
1. Peel your potatoes and cut them into bite sized pieces. (oops! forgot to photograph them). Place them in cold water, bring to the boil and simmer for 10 minutes while you prepare the other ingredients.
2. Slice your onions.
3. Crush your garlic.
4. Gently fry your sausages until browned all round, remove and set aside.
5. Add a little oil into the pan that you cooked your sausages in and fry for 4-5 minutes until starting to become transparent. Add the garlic and cook for 1-2 minutes.
6. Drain your potatoes and add them to the onions and garlic with the paprika.
7. Stir to coat well and cook for a further 2-3 minutes.
8. Cut each sausage into 3 diagonally (only because it makes them look nicer!) and then add them to the pan. Season and mix well.
9. Pour the potato and sausage mixture into an ovenproof dish and pour the gravy over the top. Mix gently to coat.
10. Place in the oven for about 20 minutes until the sausages are cooked through.
11. Serve with steamed carrots or broccolli.
Enjoy, and if you do follow my recipe and like the result, please return and leave me a comment.