Sausage Casserole

With the clocks now turned back and the official end of British Summer Time, I figured it was time to think comfort food. For me, that means a good casserole. So, for dinner tonight, I knocked us up a tasty sausage casserole and itโ€™s so simple to do.

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Start with any sausages you fancy or have in and brown them off in a frying pan, before transferring to a casserole dish. Then sweat off a chopped onion, a minced clove of garlic and two diced carrots and add those to the casserole.

For the stock, I used a beef stock pot and a red wine one, which I dissolved in around a pint and a half of boiling water and added a cornflour slurry (two teaspoons of cornflour dissolved in cold water), which helps to thicken the gravy whilst cooking. Add the liquid to the casserole, along with two bay leaves and a handful of chopped mushrooms, a spoonful of English mustard, a squeeze of tomato puree, some mixed herbs and salt and pepper and give everything a good mix together.

Next, add sliced, raw potatoes to the top of the casserole and sprinkle with oil and rosemary, before putting the lid on and popping in a pre-heated oven at 180C for 40minutes. After that time, take the lid off and return the pot to the oven for another 20minutes.

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Make sure the potatoes have a nice crisp top and then serve.

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ย A casserole dish like this is perfect.

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