I was looking for great pork recipes and was really interested in some of the delicious sausage casserole recipes that I saw. The thing is, it was a week night, I wasn’t going to go to the grocery shop to get the huge list of extravagant ingredients, so I decided to go my own way and create a week night sausage casserole from the random bits and bobs that I had at hand. It was so delicious that I have repeated this a couple of times and have come up with a methodology that will lead you to a delicious dinner whatever you have at hand.
Step One: Brown your sausage
In a large pot, brown your sausages in a little oil until they are gently golden all over. Remove them from the pan. If you have real bangers and they have loads of fat in them, you will definitely want to drain some of that off.
Step Two: Onions
Slice as many onions as you can get your hands on. if you have no onions at all, you can use garlic or leeks, don’t have those either? celery and mushrooms. This step is creating a rich base for the sauce so you want something that is aromatic to season the oil. Once the onions start to brown, tip in other sliced vegetables if you like, my favourite is sliced mushrooms. When they are cooked replace the sausages into the pan
Step Three: The liquid
What I do is tip in water to cover the sausages. You can use stock if you have it or throw in a stock cube with the water especially if you didn’t have onions. Enrich the gravy with red wine, lager, stout or beer. My secret weapon of choice at the moment is a teaspoon or cranberry sauce or jam!
Step Four: Thicken
Dissolve one teaspoon of flour in some of the liquid and then return it to the pot. Cook until the sausages are done and the sauce is thick.
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