SAUSAGE CASSEROLE WITHOUT TOMATOES RECIPES

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SAUSAGE CASSEROLE - BEST-EVER SAUSAGE CASSEROLE RECIPE



Sausage Casserole - Best-Ever Sausage Casserole Recipe image

This is our ultimate sausage casserole recipe. Delightfully rich and hearty, with the perfect balance of tomato and smoky paprika as the base.

Provided by Matthew Lockwood

Categories     comfort food    dinner    stews

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 18

2 tbsp. olive oil
12 thick pork sausages 
200 g smoked pancetta
1 onion, finely diced
2 garlic cloves, crushed
200 mL red wine
400 g chopped tomatoes
1 tsp. sweet smoked paprika
1 tbsp. tomato puree
250 mL chicken stock
2 tbsp. Henderson's Relish (or Worcestershire sauce)
2 bay leaves
1 tsp. toasted fennel seeds, crushed
1 tbsp. honey
2 sprigs rosemary, finely chopped
2 x 400g tin cannellini beans, drained
Salt and pepper, to taste
1 tbsp. balsamic vinegar

Steps:

  • In a heavy bottomed casserole dish over a medium heat, heat the oil. Add the sausages and cook for around seven to eight minutes, turning occasionally until browned all over. Transfer sausages to a plate and return pan to the heat. 
  • Add the smoked pancetta lardons, and cook for two to three minutes, or until they begin to crisp up.
  • Add the onions and cook for a further five minutes, until they begin to soften, then finally add the garlic and cook for another two minutes. 
  • Pour the red wine into the pan and allow it to bubble for a couple of minutes, scraping any goodness from the bottom of the pan. 
  • Add the chopped tomatoes, smoked paprika, tomato puree, chicken stock, Henderson’s relish, bay leaves, fennel seeds, honey and rosemary. Stir to combine.
  • Add the sausages back into the pan and bring to a simmer. Loosely cover the pan and leave to simmer for 20 minutes.
  • Stir in the cannellini beans and continue to cook for another 10 minutes until the sauce has thickened.
  • Remove from heat and season to taste with salt and pepper.  Finally stir in the balsamic vinegar. Serve with warm crusty bread for mopping up all the tasty sauce.

SLOW COOKER SAUSAGE CASSEROLE - THE BEST SAUSAGE CASSEROL…



Slow Cooker Sausage Casserole - The Best Sausage Casserol… image

Looking for a sausage casserole for your slow cooker? This one is the ultimate weeknight dinner that you'll soon find yourself making again and again - promise!

Provided by Matthew Lockwood

Categories     comfort food    dinner    lunch    main dish

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 4

Number Of Ingredients 16

25 mL oil
8 pork sausages 
100 g pancetta, diced 
300 g new potatoes, thinly sliced 
1 onion, finely diced 
1 red pepper, deseeded and finely diced 
1 carrot, finely diced
1 (415g) tin baked beans 
1 (400g) tin chopped tomatoes
1 tsp. Dijon mustard 
1 tbsp. Worcestershire sauce 
1 beef stock cube or stock pot 
1/2 tsp. salt
2 bay leaves 
Handful chopped parsley 
Crusty bread, to serve 

Steps:

  • Heat a heavy bottomed casserole dish over medium heat. Add oil, sausages and pancetta. Cook for 5-6 minutes until sausages are browned.
  • Add the onion, carrot, pepper  and potato to the pan and cook for a further 5 minutes until softened.
  • Transfer to a slow cooker. Add tin of chopped tomatoes, baked beans and stock cube. Stir in the dijon mustard, Worcestershire sauce and bay leaves.
  • Cook on high for four hours, or eight hours on low. Stir in the chopped parsley and salt. Serve with crusty bread.

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