Homebaked Sausage Casserole
This is a wonderful family meal.
A recipe passed down to me from my dear Mother, who would serve this for my brother and I as a staple tea time treat. What child does not love sausages and creamy mashed potatoes, however, if you are British you probably would see this recipe as a play on the traditional (and affectionately named) ‘bangers and mash’!
Yes, this recipe is an adaptation but I guarantee it will still be a family winner – with or without the addition of oodles of tomato ketchup.
Ingredients
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500-600g sausages- beef/chicken/lamb
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2 medium red onions- finely sliced
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2 tbsp olive oil
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2 x 400g tin tomatoes- chopped
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2 tbsp Worcestershire sauce
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3 tbsp vinegar- dark (malt) or cider vinegar
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Sea Salt flakes- to taste
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Coarsely ground black pepper- generous
Instructions
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01 Prepare all sausages by pricking 2-3 times all over with a sharp knife.
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02 Heat oil in a large ovenproof pan, and on a high heat colour and seal the sausages. Remove and set aside.
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03 Lower the heat, add sliced onions and sauté until soft and lightly caramelised in colour, stirring all the time.
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04 Meanwhile, in a bowl mix the tomatoes, vinegar and Worcestershire sauce. Season to taste.
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05 Replace the sausages to the pan, pour tomato mixture over the top and gently mix all together.
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06 Cover with a lid, slowly bring to simmering point and bake in a moderate oven for 30-35 minutes.
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07 Serve with light and fluffy mashed potatoes and chosen vegetables or salad.
Notes
For this recipe use any plain, traditional sausage – avoid the over spicy types. Scissors are great at chopping the tomatoes, less mess; however, if you can purchase pre-chopped tomatoes use those. This dish is suitable for the freezer – either from stage 5 or after stage 6.
