About the Recipe
I love the challenge of having to rustle up a meal with a bunch of random ingredients I've got in the house. So on Sunday when I got a pack of out-of-date sausages from work, my mind started wondering what to do with them. As I finished work at 8:30 and the big shops were shut, I decided to use what I already had at home to make a delicious sausage casserole.
The beauty of this dish is it doesn't need to be followed as an exact recipe. You can use whatever sausages you prefer, and whatever stock or soup you like - but I'd recommend a chicken one as the flavours work. My friend Jamie also reckons fennel would slap in this dish so maybe add some to your roasting dish if you have any.
4 pork and garlic sausages
A handful of tomatoes
2 onions, roughly diced
1 anchovy, finely chopped
1 large spring onion, sliced
3 cloves of garlic, minced
4 sun-dried tomatoes, sliced
1 cup of red wine
1 pot (500 ml) of chicken soup/stock
A handful of runner beans, chopped
2 tsp Italian herbs
1/2 tsp celery salt
1 tsp garlic powder
1 tsp paprika
You could also use some fresh thyme and freestyle the herbs depending on what you've got lying about!
Preheat the oven to 200 Celsius. Add your sausages to a baking dish along with the tomatoes and one onion. Roast for around 30 minutes or until the sausages are browned.
Next, heat some olive oil in a casserole dish or another big pot. Add the rest of the onion and anchovy for 5 minutes. Once the onions are translucent, add the spring onion, garlic, and sun-dried tomatoes and cook for another 5 minutes.
Take the sausages out of the oven and pour the juices into your pot. You can also turn the sausages over to get some browning on both sides - then put them back in the oven. Add the red wine to your casserole dish and reduce it down. This should take roughly 5-10 minutes.
Add whatever seasoning you fancy - I went for paprika, garlic powder, celery salt, and Italian herbs. Cook this for another minute or two, stirring everything together.
Add your chicken soup/stock and whatever veg you're using and bring to a gentle simmer. Once your sausages and vegetables have some colour on them, add them to the casserole pot. You can keep them whole or chop them up as I did - whatever tickles your pickle. Rinse the dish with a splash of water and scrape what's left into the pot for extra flavour!
Finally, reduce until you reach your desired consistency. Serve with a thick slice of buttered bread.