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!

pumpkin-and-sausage-casserole

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:

  1. Pre-heat the oven to 140 degrees.
  2. Fry off the sausages in oil until they have some colour then remove from the dish (they will be added again later)
  3. Heat the oil in a large casserole dish.
  4. Add the roughly chopped casserole veg and pumpkin, fry for 5 minutes.
  5. Add in the tomato puree, honey, Dijon mustard, Worcester sauce, cannellini beans, tinned tomatoes.
  6. Use the tomato tin for filling with water to add to the casserole along with the stock cube.
  7. Add in the sausages.
  8. Season then place in a pre- heated oven for 1 hour but longer in the oven will not do it any harm.
  9. This is best served with creamy mashed potatoes and lots of cabbage or peas and bread to mop up the rich sauce.

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