Sausage Casserole

Ingredients

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Ingredients

  •   10-12 Country Range Pork Sausages
  •   1 clove garlic, roughly chopped
  •   1 shallot, finely chopped
  •   Splash of olive oil
  •   3 tbsp Country Range Tomato Purée
  •   1 pint Country Range Chicken Bouillon (stock made up)
  • g button mushrooms
  •   1 dsp fresh tarragon
  •   pinch of sugar
  •   knob of Country Range Butter
  •   Salt and pepper to taste

Method

  • 1

    Step 1

    Fry the sausages evenly to get some colour onto them. Drain any excess oil from the pan. Remove the sausages and leave to one side.
  • 2

    Step 2

    Sauté the mushrooms in a splash of olive oil and some butter. Remove from the pan and leave to one side with the sausages.
  • 3

    Step 3

    In the same pan, gently fry the shallots and garlic in a splash of olive oil. When the shallots begin to colour, add the tomato purée and mix well. Cook this out for a few minutes. This is important as it helps to thicken the casserole.
  • 4

    Step 4

    Add the chicken stock, sugar and seasoning to the sauce.
  • 5

    Step 5

    Place the sausages, mushrooms and fresh tarragon into an earthenware dish and pour over the sauce. Cook for 1 - 1.5 hours at 150°C (fan)/Gas Mark 5 - the slower the better!
  • 6

    Step 6

    Serve with baked potato and buttered corn.

Ingredients

  • 10-12 Country Range Pork Sausages
  • 1 clove garlic, roughly chopped
  • 1 shallot, finely chopped
  • Splash of olive oil
  • 3 tbsp Country Range Tomato Purée
  • 1 pint Country Range Chicken Bouillon (stock made up)
  • 125 g button mushrooms
  • 1 dsp fresh tarragon
  • pinch of sugar
  • knob of Country Range Butter
  • Salt and pepper to taste