SAUSAGE CASSEROLE
Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!
Provided by WILLIAM ROSSBACH
Categories Breakfast and Brunch Potatoes
Time 1h45m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 7.9 g, Cholesterol 188.1 mg, Fat 26.3 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 13.3 g, Sodium 754.7 mg, Sugar 1.3 g
SAUSAGE AND BEAN CASSEROLE
This is not your basic pork and beans but a quick version of a classic French dish.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.
- Preheat oven to 375 degrees. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.
- Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
- Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.
- Bake, on a baking sheet, until topping is golden, 30 minutes.
VEGAN SAUSAGE CASSEROLE
A rich and tasty vegan sausage casserole with herbs and beans. Filling and warming this is a great Winter warmer.
Provided by Michelle Alston
Categories Dinner
Time 50m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saute pan or casserole dish. Add the onion plus 1/4 tsp of sea salt and cook over a low heat for about 20 minutes stirring regularly until they are soft and golden.
- Turn up the heat to medium then add the chilli flakes, smoked paprika and rosemary and cook for a minute, then add the garlic, cook for another minute.Pour the wine, if using, into the pan and stir well until the wine has reduced fully then pour in the tins of tomatoes. Add some water to the empty tins, give them a little swirl then pour it into the pan as well.
- Now add the peppers, beans, thyme, bay leaf salt and pepper. Stir well then cover with a lid, turn down the heat a little and leave to simmer for about 10 minutes.
- While the sauce is simmering cook the sausages in a little olive oil, you can grill or fry them it's up to you I fry them.Once they are cooked remove from the pan and pat dry with some kitchen paper. Cut the sausages in half.
- Remove the lid from the pan then add the sausages to the tomato and bean sauce. Check the seasoning. Turn up the heat to medium then leave the sauce to reduce for about 10 minutes. Add the parsley just before you serve it.
- Serve immediately with mashed potatoes or creamy polenta.
Nutrition Facts : Calories 410 kcal, ServingSize 1 serving
SAUSAGE AND KIDNEY CASSEROLE
My mum used to cook this on wet English weekends. Very cheap and fabulously tasty casserole to warm your insides and let you forget about the constant grey drizzle outside! Can also be made in a slow cooker.
Provided by Snowbunny Andorra
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 186.7, Fat 13.9, SaturatedFat 4.8, Cholesterol 27.8, Sodium 359.6, Carbohydrate 7, Fiber 0.9, Sugar 2.4, Protein 6.3
HEARTY SAUSAGE, BEAN AND RED WINE CASSEROLE
A good wholesome and hearty dish that is so easy to throw together. Serve with some creamy mashed potatoes or try it with my recipe #292165 for a real winter warmer of a meal.
Provided by Noo8820
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a casserole dish. Add the sausage and brown. Remove the sausage and set to one side. Add the onion, celery and thyme and cook for 5 minutes.
- Add the tomato puree and flour and cook for approx 1 minute.
- Pour in the wine, bring to the boil and bubble to reduce it by about 2/3rds. Add the stock and bring back to the boil, then reduce the heat to a simmer.
- Halve the sausages diagonally and return them to the pan. Simmer for 15 minutes until the sausage cooks through and the sauce thickens.
- Stir in the beans and cook for a further 5-10 minutes to heat them through; season to taste.
VEGAN SAUSAGE CASSEROLE
This vegan sausage casserole if the ultimate comfort food. It's hearty, warming and so tasty - not to be missed.
Provided by hugo
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Preheat your oven to 180˚c (fan-oven)
- Heat 2 tablespoon of olive oil in a casserole dish over a gentle heat. Toss in the 3 diced carrots, 4 cloves diced garlic, 2 diced onions and 4 sticks of diced celery. Fry gently 8-10 minutes until the vegetables are soft.
- Add in the 1 teaspoon of paprika and 1 teaspoon of dried thyme. Stir into the vegetables and then pour in the 1 can of plum tomatoes, 1 bay leaf, 2 cans of drained cannellini bean and 500ml of vegetable stock. Cover and place into the oven for 30 minutes until the beans are nicely soft.
- When the casserole has about 10 minutes left, prep the vegan sausage. Heat a tablespoon of olive oil in a frying pan over a medium-high heat. Toss in the 6 chopped vegan sausages slices and fry for 2 minutes either side until they have a wonderfully crispy exterior.
- After the casserole has cooked for 30 minutes, remove and season to taste with salt and freshly ground black pepper. Stir in the 30g of chopped parsley and crispy sausage slices. Layer a thick helping of breadcrumbs over the top of the casserole.
- Place the casserole back in the oven, uncovered, for 5 minutes until the breadcrumbs start to turn golden brown.
Nutrition Facts : Calories 629 kcal, Carbohydrate 64 g, Protein 17 g, Fat 8 g, SaturatedFat 1 g, Sodium 1270 mg, Fiber 16 g, Sugar 12 g, ServingSize 1 serving
SAUSAGES IN A RED WINE SAUCE WITH DUCHESS POTATOES
A crisp border of potato makes the perfect accompaniment to this tasty dish of sausages cooked in red wine. Equipment and preparation: You will need a piping bag fitted with a star-shaped nozzle.
Provided by Brian Turner
Categories Main course
Yield Serves 4
Number Of Ingredients 23
Steps:
- For the Duchess potatoes, preheat the oven to 220C/425F/Gas 7.
- Arrange a bed of salt on a baking tray. Place the potatoes on the salt and bake in the oven for an hour.
- For the sausages in red wine sauce, preheat the oven to 180C/350F/Gas 4.
- Heat the dripping in a casserole with a lid. Add the sausages and fry them to colour well all round and then remove from the pan.
- Add the leek and onion to the pan and fry gently to colour them. Add the tomatoes, garlic, thyme, bay leaf, wine and stock.
- Bring to the boil and add the sausages back in, place a lid on and put in the oven for 30 minutes.
- Remove from the oven and remove the sausages and keep them warm. Remove the thyme and the bay leaf and discard. Heat the dish on the hob to reduce the sauce to a thicker consistency.
- Blend the sauce using a hand-blender and then pass it through a fine metal sieve to make it smooth. Set aside and keep warm.
- Heat a frying pan and add half of the butter and one tablespoon of oil and add the mushrooms. Fry until lightly coloured, then add the ham and fry to colour it too. Remove the ham and mushrooms from the pan and drain on kitchen paper.
- Add the rest of the butter and the oil to the pan and heat. Once hot, add the bread and cook until golden-brown, then add it to the mushrooms and ham.
- To finish the Duchess potatoes, cut the potatoes in half and scoop out the middles, then pass through a potato ricer into a clean bowl.
- Beat in the egg yolks and apple purée. Season with a little nutmeg, salt and pepper.
- Preheat the grill to high and line a baking tray with non-stick baking paper.
- Put the potato mixture into a piping bag fitted with a star-shaped nozzle. Pipe a border of the potato around the edge of each serving plate. Put the plates under the grill to dry slightly.
- Beat egg with a little water, then brush over the potato border, then colour quickly under the grill.
- To serve, share the sausages between the plates, placing them in the middle of the potato border, pour the sauce over the sausages, sprinkle with chopped parsley and serve with Duchess potatoes around the edge of the plate.
TASTY SAUSAGE CASSEROLE
Tomato based sausage casserole, a healthy(ish!) cheap family meal.
Provided by ferrittmerritt
Time 1h
Yield Serves 4
Number Of Ingredients 0
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.
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- Heat the oil in a large non-stick frying pan until hot, and brown the sausages all over (you may need to do this in two batches if your pan isn't big enough). It should take about 6-8 minutes.
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- Place a large ovenproof casserole dish over a medium heat. Add a dash of oil and fry the sausages until coloured all over. Transfer to a plate and set aside.
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5/5 (3)Category Main CourseCuisine British, ItalianTotal Time 30 mins
- Drizzle 2 tablespoons of olive oil into a deep sided frying pan and add the diced onion. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.
- Add the sausage pieces and turn up the heat. Fry for 2-3 minutes until they have some colour on them.
- Add in the garlic, lower the heat and fry for 1 more minute. Then add in the tinned tomatoes and red wine (if using) plus some salt and pepper. Bring to the boil, then turn down and allow to simmer for 10 minutes.
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- Heat a large ovenproof casserole over a medium heat and add the oil once heated add the sausages and cook for 10 minutes until the sausages are evenly browned. Remove the sausages and set aside.
- Add the onions to the pan and fry on a medium heat until softened, add more oil if necessary, stir often – this should take around 5 minutes. Now add the garlic and fry for a further 2-3 minutes.
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Cuisine British RecipesTotal Time 1 hrCategory Filo Pastry RecipesCalories 722 per serving
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- Mix the cold beef stock with the cornflour and add to the casserole with the hot beef stock. Stir well, bring to a simmer and cook until thickened, stirring to prevent lumps. Stir in the sausagemeat, then season to taste. Spoon the mash over the filling, sprinkle with the rest of the cheddar and bake for 30 minutes until golden and bubbling.
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