Sausage Casserole Recipe Delia Smith Food

SAUSAGE PASTA CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
• Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
• Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.

JOLEAN'S ITALIAN SAUSAGE CASSEROLE

Steps:

• In a 2 quart, ungreased casserole dish, layer twice: 1/2 cooked macaroni, 1/2 cooked sausage, then 1/2 sauce, 1/2 mushrooms, 1/2 shredded cheese. Do the same layering again.
• Sprinkle Romano cheese on top.
• Bake in a preheated 350 degree oven for 30-40 minutes, until cheese is slightly browned and casserole is bubbly.

SAUSAGE CASSEROLE

Steps:

• Heat oil and butter in a large pan and fry the sausages for 7 minutes on a low heat until browned, remove
• Add onions to the pan and fry until soft. Cut sausages to required size (I usually cut into 4) and return to pan with onions.
• Add tomatoes and stock and bring gently to the boil before adding the vegetables.
• Cover and simmer for 30 minutes or until the vegetables are cooked
• Serve in bowls with plenty of crusty bread to mop up the juice!

SAUSAGE AND KIDNEY CASSEROLE

Steps:

• Cut kidneys in quarters, discarding the hard centre.
• Heat half the oil and half the butter in a large pan and lightly brown the kidneys and sausages.
• Remove the sausages and kidneys from the pan, slicing the sausages into thirds.
• Add remaining oil and butter to pan and cook onion and mushrooms for five minutes, or until lightly browned.
• Sprinkle with flour, stir, then add wine.
• Stir until all residue in pan has been incorporated then add tomato puree, stock and bay leaf.
• Stir until thickened slightly, season to taste, then add the kidney and sausage.
• At this point, transfer to slow cooker if required and cook on a low heat for a couple of hours.
• Alternatively, cover the pan and simmer for 25-30 minutes, stirring occasionally and adding more stock if required.
• Sprinkle with parsley to serve.

SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
• Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.