This week’s recipe is this simple and delicious sausage casserole. I’ve always enjoyed sausages, they are perfect when barbecued or roasted with potatoes and vegetable; they are even perfect for breakfast. Whatever the dish, and whatever the time of day, Sausages are the perfect go to food. Remember that you can use any good quality sausages for this dish so enjoy.
- 4 large potatoes
- 4 carrots
- 8 good-quality sausages
- 2 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 tsp paprika
- 400g can chopped tomatoes
- 400ml vegetable stock
Turn on the oven to 180°C/fan 160°C/gas 4. Peel and cut the potatoes and carrots.
Prick the sausages all over with a fork (to help the fat run out of the sausages, so that they don’t split open as they cook).
Heat the olive oil in a deep oven proof pot or casserole dish and fry the sausages, turning often, until lightly golden all over, about 10 minutes. Remove the sausages from the pan and put them on a plate.
Add the chopped onion to the casserole and continue to cook over a low heat for 5-10 minutes, until the onion softens. Add the garlic and paprika and cook for another minute.
Now add the chopped potatoes and carrots and stir everything well so that the vegetables are coated with the oil. Add the tomatoes and stock (to measure the stock, you can use the empty tomato can – filled up, it will hold 400ml of stock) Simmer and return the sausages to the casserole.
Using your oven gloves carefully put the casserole into the oven. Cook for 45 minutes, until the potatoes are cooked through, and serve.
Serve hot with your choice of beverage.
Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.
You can find her work on www.kantakakes.com. Follow her on twitter @KantaKakes and Instagram @KantaTemba.
Pork again Kanta? Stop it
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