Sausage & pumpkin casserole
I have just been reading an article by food writer Fiona Beckett who says that casseroles seem to have gone out of fashion (article on the BBC Food Blog). I find this a terrible shame because they are not only easy to make but so satisfying to eat!
To support the revival of good old fashioned casseroles, I have a recipe for you to try. It is comforting and nutritious, filled with easy to find ingredients and the very seasonal vegetable…..the pumpkin or butternut squash if you prefer!
Sausage & pumpkin casserole
Serves 1 family
Ingredients:
- 2tbsp oil
- 8 to 10 sausages (I like to use half traditional & half chorizo)
- 1 pkt casserole veg
- ½ a small pumpkin peeled, chopped & cut into small chunks
- 1tsp tomato puree
- 1tsp honey
- 1tsp Dijon mustard
- 1tbsp Worcester sauce
- 1 small tin cannellini beans (drained & rinsed)
- 1 tin of tomatoes
- 1 tin of water
- 1 stock cube
Method:
- Pre-heat the oven to 140 degrees.
- Fry off the sausages in oil until they have some colour then remove from the dish (they will be added again later)
- Heat the oil in a large casserole dish.
- Add the roughly chopped casserole veg and pumpkin, fry for 5 minutes.
- Add in the tomato puree, honey, Dijon mustard, Worcester sauce, cannellini beans, tinned tomatoes.
- Use the tomato tin for filling with water to add to the casserole along with the stock cube.
- Add in the sausages.
- Season then place in a pre- heated oven for 1 hour but longer in the oven will not do it any harm.
- This is best served with creamy mashed potatoes and lots of cabbage or peas and bread to mop up the rich sauce.
Comments for 'Sausage & pumpkin casserole'