Sausage Casserole

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Preparation time: 20mins
Cooking time: 1 1/2 hours max

Serves: 4


8 good-quality pork sausages
2 medium red onions, chopped
1 tbsp butter
garlic, chopped
2 tsp brown sugar
2 cupswater
vegetable stock cube
gravy granules
1/2 tsp marmite (optional)
1 tsp djion mustard (or 1/2 tsp mustard seeds, crushed)
1 dried bay leaf
1/2 tsp mixed herbs
1 sizeable chopped carrot
1 tsp cornflower

Serve with: mashed potato, steamed cabbage, green beans


Fry sausages in deep frying pan until cooked through. Remove from pan (leave the fat in). Melt butter in same pan, then soften onion and garlic. Add brown sugar and slightly caramelise the onions.

Return sausages to pan, add water and remaining ingredient (EXCEPT cornflower). Cover pan and simmer on low heat, stirring occasionally for 45 mins to an hour.

While this is cooking, prepare other vegetables.

Uncover pan, turn up heat. Mix cornflower with a little water to form a paste, and mix into liquid in the pan. Stir until gravy is nice and thick.


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