Sausage and Mustard Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Casseroles are ideally suited to using up leftovers. So substitute or add depending on what your fridge has to offer. I like to bear in mind the living conditions of animals from which we use meat and thus choose to use meat from free range and organically raised animals. You may wish to do the same. All root vegetables like carrots, turnip, parsnip etc. would go well with this dish if browned at the beginning, as would most beans, squash and tomatoes. Ingredients:
4 sausages (best of medium coarseness, like cumberland or similar) |
3 large shallots or 1 medium onion, roughly chopped |
2 cups leftover boiled potatoes, cut into 1 inch chunks |
1 cup white wine or 1 cup dark beer |
2 tablespoons of finely chopped fresh herbs, e.g. rosemary and thyme |
1 tablespoon dijon mustard |
3 tablespoons olive oil |
salt |
fresh ground black pepper |
Directions:
1. Pre-heat oven to 350°F (175°C).
2. Take a heavy casserole dish and place on hotplate. Add 2 tablespoons olive oil and fry shallots or onions over high heat until golden.
3. Remove onions from casserole and now fry sausages until lightly browned. Remove sausages from casserole.
4. Add remaining olive oil and fry potatoes until lightly browned. Don’t worry if anything sticks to the bottom of the casserole, this will add flavour. While the potatoes are browning, chop sausages into 5 or 6 slices each.
5. Add sausages, onion, wine or beer, herbs and salt to the potatoes. Cover and place in pre-heated oven and cook for 40 minutes.
6. Before serving add a tablespoons of Dijon Mustard and a few grinds of black pepper. Stir and serve.
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