Sausage Casserole

I have really started to settle into my new country and I am loving every minute of it. And just like I loved to take traditional dishes from the States and add a twist to them I have enjoyed doing that with classic English dishes. Shepard’s pie is a traditional English dish that consists of minced lamb with a crust of mashed potatoes on top, it is a dish that my family absolutely loves. So when I read about this dish I knew it would be a tasty winner.


Sausage Casserole

1kg (2lb) potatoes, peeled, roughly chopped
40g (2 Tbsp) butter, chopped
3/4 cup milk
1 tablespoon olive oil
1 brown onion, sliced
750g (1 1/2 lb) pork or beef chipolata sausages
1/4 cup tomato sauce
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
35g packet French onion soup mix
1 tablespoon plain flour
1/2 cup grated tasty cheese

http://www.taste.com.au


Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 20 to 25 minutes or until tender. Drain. Return to pan.

Add butter, milk and salt and pepper. Mash until smooth.

Preheat oven to 200°C.
Heat oil in a deep frying pan over medium heat. Add onion and cook for 3 minutes or until tender.

Add sausages and cook, stirring occasionally, for 3 minutes or until browned.

Whisk tomato sauce, barbecue sauce, Worcestershire sauce, soup mix, flour and 3/4 cup water in a jug. Stir into sausage mixture and bring to the boil, cook until the gravy thickens.

Add the sausage mixture into an 8-cup capacity casserole.

Top with potato.

Sprinkle with cheese. Bake for 25 to 30 minutes or until cheese is golden. Serve.
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3 Responses to Sausage Casserole

  1. julie franks says:

    would those quot;little smokiesquot; sausages that jeremy likes be the right kind of sausage for this recipe?? Or something else?

  2. Laura Hunter says:

    hmm, I can#39;t say for sure that they wouldn#39;t work so you could give it a try. But I would personally stick to larger sausages. If he is particular about sausages you could probably try those pre-cooked polish sausages, they are similar to little smokies. I woulds still give them a quick cook in the frying pan before I added them though.

  3. Julie Franks says:

    Okay thanks! I will just try larger sausage …. I couldn#39;t tell how big they were in yours! I can#39;t wait to try it!

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