How about this for a super quick alternative to a 'traditional style' slow cooked sausage casserole with peppers, spices and tomatoes?
Adapted to fit a lower-carb way of eating from an easy to prepare Gordon Ramsay recipe, linked below.
Give it a go! It's a firm favourite at ours and budget friendly too...
What you'll need
Enough for however many you're feeding, I cook for 2.
Fresh ingredients
- Sausages
- Flat leaf parsley (optional)
Everyday basics
- Mushrooms
- Onion or leek
Store cupboard
- Stock
- Balsamic vinegar
- Salt & pepper
What to do
- Start by browning the sausages in a large frying pan. Remove from pan and set aside.
- In the same pan add some sliced onion or leeks (I used one red onion and one leek as that's what I had in) with a knob of butter, some salt & pepper - soften for a few minutes before adding some fresh thyme leaves, the mushrooms and a drizzle of balsamic vinegar - about 1 tsp. Add a glass of wine (I used red) or about 250-300ml stock. Bring it to the boil and let it bubble away for a minute or 2 before popping the sausages back on the top, and finishing off in the oven (170 fan). You may need to add a splash more water/ stock during cooking if it starts to dry out. Mine was ready after about 15-20 mins. Garnish with roughly chopped flat leaf parsley if you have some.
- While the sausages are cooking, whip up a big side of seasonal veggies... buttered cabbage or purple sprouting, or both!
Sauce ingredients
