Tom Daley's healthier sausage casserole

Ingredients

• 1 red onion, in thin wedges
• 1 tsp olive oil
• 3-4 thyme sprigs
• 1 garlic clove, sliced
• 4 pork and herb sausages (we used reduced fat)
• 5g (1 tsp) butter
• 2 tsp plain flour
• 250ml hot beef stock
• 1 tsp tomato purée
• a good splash of Worcestershire sauce
• a handful of parsley, chopped

For the root vegetable mash

• 1 large parsnip, chopped
• 1 large carrot, chopped
• 150g wedge of swede, chopped
• 50ml milk
• 10g (2 tsp) butter

Step by step

• Facebook
 
• Twitter
 
• 

1. Sauté the red onion in the oil in a small casserole for 5 minutes over a medium heat, until it starts to soften. Stir in the thyme and garlic, season; cook for 1 minute. Remove to a plate.
2. Add the sausages to the pan and brown on each side; return the onions, add the butter and flour. Cook, stirring, for 1 minute. Slowly add the stock, stirring to make a smooth sauce. Stir in the tomato purée and Worcestershire sauce.
3. Put the lid on, bring to a gentle simmer; reduce the heat to low. Cook, covered, for 20-25 minutes, stirring every now and then.
4. Meanwhile, put the root veg in a pan, cover them with cold water and add salt. Put a lid on; bring to the boil. Simmer for 20-25 minutes until the veg are tender. Drain, then tip them back into the pan; leave for a minute or so to steam dry. Add the milk and butter; season and mash.
5. Serve with the sausages and gravy, parsley and your choice of green veg. 

source:https://www.sainsburysmagazine.co.uk/recipes/pork/tom-daley-sausage-casserole?

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: