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Sausage casserole
- Prep time:
- 20 mins
- Cook time:
- 1 hrs 15 mins
- Serves:
- 4
Jason Atherton’s hearty sausage stew with beans and onion squash makes a great warming treat for a Guy Fawkes or Halloween event
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Ingredients
- knob of Butter
- Lincolnshire Sausages
- 1 Onion, finely chopped
- 4 Shallots, roughly chopped
- 1 onion squash, peeled and cut into cubes
- 300ml chicken stock
- 1 sprig Rosemary, leaves only, chopped
- 1 x 400g tinned chopped tomatoes
- 1 x 400g tinned cannellini beans
- 1 tbsp Cider vinegar
- 2 tins brown sugar, if necessary
Method
1. Preheat the oven to 180C/gas 4.2. Melt the butter in a large heavy-based casserole dish over a medium heat. Pierce the sausages with a fork and then fry them in the butter until browned on all sides. Remove the sausages from the pan and set aside.
3. Add the onion, shallots and garlic to the dish, season with salt, to taste, and fry for about 5 minutes, or until they are softened but not browned.
4. Add the cubes of squash and fry for a further 5 minutes, taking care not to burn the onions and garlic.
5. Pour in the chicken stock gradually, stir well and add the reserved sausages.
6. Add half of the rosemary, the chopped tomatoes, cannellini beans and cider vinegar. Continue to cook on the stove for a few minutes gradually increasing the heat until the casserole is simmering.
7. Taste the casserole. If it's too acidic, add a little brown sugar.
8. Cook in the oven for an hour. Remove from the oven, garnish with the remaining rosemary and serve.
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Latest Comment
View all comments (10)Doing a double batch of this today for a dinner party tonight. Fourth time ive done it now, its becomming a firm favourtie.
Tried this recipe tonight and it turned out so well, I was thrilled with the result! Even my 4 year old son loved it, and he can be a little picky. Will definitely be making this again!!! Yummy!!
This is absolutely fantastic, even the wife loved and until yesterday she wouldn't have touched anything with beans in it. Result.
I used 1 finely chopped clove of garlic and around 11/2 teaspoons of sugar.
Delighted it went so well Dungie, looking forward to trying it out tomorrow. How much garlic and sugar did you use in the end?
Well we have just finished and both me and my wife thought this was great. Full of flavour and a nice edge to it from the cider vinegar. The amount of stock in the recipe for the hours coooking is bang on as it was nice and thick and rich. I hate casseroles/stews that are to wet so to speak. Ill def be making this again, i did find it required a fair amount of seasoning though to get the maximum flavour.
I'm going to try this next week. Butternut squash sounds like a good idea. Apparently onion squash does not have a long shelf life which is possibly why there are difficult to find. I'm a little worried about the "2 tins" of brown sugar in the recipe though....
Thanks Dungie, dying to hear how you get on with the butternut squash! I'm planning to try thyme instead of rosemary too as I just can't abide the taste of rosemary, haven't a clue why as I'm such a food lover? I think this recipe is being shown again later today so will take a look for the parsley and garlic quantities.
Im trying it today with a butternut squash as thats all i could get. Im sure Jason used parsley on the programme also added at the end so im using that aswell. Maybe im mistaken but im sure he did. There no mention of how much garlic in the recipe though so im just using 1 clove and im going to try thyme in it instead of rosemary as i couldnt get any today.
This recipe looks delicious! Dying to try it but couldn't find an onion squash anywhere today! Anyone got any ideas on a replacement ingredient I could use? Thanks!