James Martin Sausage Casserole Food

OVEN BAKED SAUSAGES WITH POTATOES, VEGETABLE AND GRAVY!

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
• Place Vegetable ingredients in a large bowl. Toss well to coat.
• Add sausages and toss briefly.
• Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.

SAUSAGE & CABBAGE CASSEROLE

Steps:

• Heat oil & brown sausages, remove from pan & slice thickly & place in a casserole dish.
• Melt butter & saute onion & garlic until tender, add tomato paste, cabbage, tomatoes & zucchini and cook for a few minutes.
• Blend all remaining ingredients, bring to the boil & pour over sausages.
• Bake covered in a moderate (180.C) oven for approx 1 hour.
• Combine topping ingredients & sprinkle over casserole.
• Bake for a further 5-10 mins uncovered.

SAUSAGE CASSEROLE

Steps:

• Slice the sausage and partially cook to eliminate fat, drain.
• Cut the potato in half and boil, drain, and slice.
• Slice onion thinly and dry fry to soften and eliminate the "bite" that often accompanies fresh onion.
• Place sausage rounds in a baking dish.
• Place a layer of sliced potatoes over the sausage.
• Add the onion rings over the potatoes.
• Continue to layer.
• Pour undiluted soup or tomato sauce over this mixture.
• Cover and bake at 350°F for twenty minutes, remove cover and let brown.

HOW TO MAKE AN EASY SAUSAGE CASSEROLE IN JUST ONE PAN!

Steps:

• Put the yellow pepper, red pepper, onion and sausages in the roasting dish. Season with salt and pepper & drizzle over the oil.
• Roast in the oven for 20 minutes.
• Remove from the oven, add the tinned tomatoes, stock and basil. Mix well.
• Place back into the oven for 20 minutes until the sausages are cooked.
• Serve immediately.

TASTY SAUSAGE CASSEROLE

Steps:

• Gently fry the sausage in a large pan (a wok is good) in the olive oil until cooked through and golden brown.
• Remove sausage and keep to one side. Now, in the same pan fry the onions and garlic untill softened. After 5 mins or so add the peppers, mushrooms and sundried tomatoes, cook for a further few mins then return the sausages to the pan.
• turn the heat up high, add the red wine and cook for a few mins to reduce slightly.
• Add the passata, sugar, basil and paprika and simmer for half an hour. (or as long as you want really the longer its left the better the taste its amazing reheated the next day!)
• Season to taste if liked and serve with fluffy rice, crusty bread or with pasta. Try with any other veg in you like.

SAUSAGE AND CIDER CASSEROLE

Steps:

• Heat 1 tbsp olive oil in a large, lidded flameproof casserole or heavy based pan over a medium-high heat. Add the sausages and cook for 6-8 minutes, turning every few minutes, until browned. Transfer to a plate and set aside.
• Add the remaining oil to the pan with the onion and leeks. Stir in a pinch of salt and fry for 10 minutes. Add the vinegar and sugar and cook for 2-3 minutes more, stirring until the liquid has evaporated and the onions/leeks are sticky and caramelised.
• Add the garlic, cook for another minute, then pour in the cider. Bubble for 2-3 minutes over a high heat, then add the stock to the pan along with the sausages. Bring everything up to a simmer, then turn down the heat and cook for 20-25 minutes, or until the sausages are cooked through and the sauce is rich and thickened.
• Stir in the mustard and salt and pepper to taste. Add the spinach and cover with a lid for 2-3 minutes until wilted, then stir it in. Serve two-thirds of the casserole with mash, rice or crusty bread.

SAUSAGE CASSEROLE

Steps:

• Place the sausages in a large non-stick casserole pan on a medium-high heat with 1 tablespoon of olive oil and brown for 10 minutes, turning regularly, then remove to a plate, leaving the pan on the heat. Meanwhile, peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, then drain and leave to steam dry. Mash well with half the mustard, then season to perfection. Trim, wash and chop the carrots and leeks into 2cm chunks. Stir into the fat in the pan and cook for 15 minutes, or until softened, stirring regularly, and adding a splash of water, if needed. Stir the HP sauce and remaining mustard into the veg, then pour in the beans, juice and all. Add the tomatoes, breaking them up with the spoon, then stir in 1 tin's worth of water. Bring to the boil and cook for another 10 minutes, then season to perfection.
• Preheat the grill to high. Score the sausages at ½cm intervals and sit them cut side up in the stew. As soon as the mash is cool enough to handle, divide it into four compact balls, push them into the stew and brush with 2 tablespoons of oil. Grill on the top shelf of the oven for 15 minutes, or until golden and bubbling.

SAUSAGE AND APPLE CASSEROLE

Steps:

• 1. Heat oil in a large pan on a medium heat, fry the sausages 5 mins turning frequently.
• 2. Scatter over the onion, and cook for another 5 mins until softened.
• 3. Increase the heat and add the rosemary and apples, and cook for 3-4 minutes till the apple changes colour.
• 4. Add the cranberry sauce and mustard to the stock and stir, then add the stock to the pan too.
• 5. Bring to the boil and simmer uncovered for 10 mins.
• 6. Season to taste and serve with mashed potatoes (sweet potatoes work well with this dish)