ABC, 1..2..3… with SIXTEEN SiZzLinG Sausages, sizzling in a pan…

21 May

photo‘Why am I calling this an ABC recipe?’ I hear you ask… well… this recipe was sent to me by Anna Buttery and it’s a Casserole!  But making this recipe is also as simple as ABC, 1… 2… 3.  The ingredient list looks lengthy and potentially quite ambitious, but I assure you it isn’t really.  It is all about having the confidence to ‘have a go’ and even if you don’t do everything to the letter, it doesn’t matter as with something as simple as a casserole you can’t really fail.

Follow these simple steps and make a delicious, hearty dinner that you will be extremely proud to show off to your friends and family.  I made it this weekend after Anna recommended it to me, as my parents were visiting London and I had them and 2 hungry house-mates to feed, so the 5 of us sat down to dinner and really enjoyed this meal.  The herbs, wine and balsamic vinegar gave the casserole a fabulous flavour and I found that the recipe wasn’t too expensive make, so I could happily feed everyone for under £10.

I bought some garlic bread and baking potatoes (which I roasted in the oven at the same time as the casserole) as my carbohydrate and they complimented the dish well.  On finishing the meal I still had 4 sausages left, so I had 2 meals for work too.  Just sublime!

PREPARATION TIME: 20 minutes (including cooking the sausages)

COOKING TIME: 1.5 hours

MAKES: 8 portions (to feed your family, or to freeze)

COST PER PORTION: 91p… this gives everyone 2 sausages, lots of beans and casserole sauce and if you then add a carbohydrate to this you want to add an extra 25p per person for a potato or some garlic bread or maybe even some rice.

INGREDIENTS:

  • 16 Cumberland sausages – I bought 3 packs from Sainsbury’s for £5 and used 2 packs, using these offers is a great way to save money – £3.34
  • 1 tin chopped tomatoes – 69p
  • 1 bag Sainsbury’s cherry tomatoes – £1
  • 200g tomato passata – 24p
  • 3 gloves of chopped/crushed garlic – 4p
  • 4 whole garlic cloves – 5p
  • 2 large onions (red or white)
  • 2 rosemary sprigs – from my garden so free to me!
  • 1tbsp fresh thyme – also from my garden so free to me!
  • 1 can of cannellini beans – 69p
  • 1 can of baked beans – any brand will do, I had a spare tin of Heinz, Branston are cheaper and have more flavour but the Sainsbury’s own are the cheapest, so the choice is yours – 70p
  • 150ml Red wine – only use this if you have a leftover bottle lying around, I did so this went in.  If I hadn’t I would not have opened a bottle for this, as I just cannot afford to.  For this reason, and because we are using up leftovers this is pretty much a freebie!
  • 4 tbsp balsamic vinegar – 30p
  • 1 red chilli with seeds or 3 tsp chilli powder – this is a store cupboard ingredient, or if you have a chilli plant in the garden it’s pretty much free!
  • 1 tsp paprika – this is a store cupboard ingredient, so we don’t need to include this in the costings.
  • 1 Kallo stock cube – beef or pork is fine, use Kallo as they are organic, have less salt and more flavour, cheaper stock cubes mean you are paying for expensive salt! – 12p
  • 2 stalks of celery – 10p
  • 100 ml water – if you do not use the red wine increase this to 200ml

HOW TO MAKE THIS DELICIOUS CASSEROLE…

So, the first thing to do is to cook the sausages! Lets get them going in the frying pan, turning them a quarter turn ever couple of minutes so that they become nice and golden/brown all over.  This should take about 10 minutes.  Once done remove them from the pan and place them on a plate to rest.  Do not throw all the ‘sausage juice’ left in the pan away, as this is where most of our flavour is going to come from.

IMG_5413

…my sixteen sizzling sausages, sizzling in the pan!

Next, peel and chop the onions in to 8ths and separate a little.  Throw these into the pan with all the sausage juice and cook until golden.  To this add the little pieces of celery, the chopped/crushed garlic and then the pressed, whole garlic cloves in their skin. Cook for 3 – 4 minutes and then add the chilli, the chopped up rosemary, the thyme (leaves only, not the twig bits as these will get stuck in your teeth).  Cut the cherry tomatoes in halves and then add to the pan and leave for another 5 minutes.  Now add the balsamic vinegar and the red wine and allow to cook for a further 5 minutes.  IMG_5414

Finally add the stock cube, the tin of chopped tomatoes, the baked beans and the cannellini beans.  I would also add the water at this stage, as in the oven the sauce will reduce somewhat and you don’t want a dry casserole!

IMG_5415

Stack the sausages, as per the picture in your casserole dish.  This will allow the sauce to get in between the sausages and allow everything to mingle nicely together.  To this add the casserole sauce, and if there are any sausage juices on the plate where the sausages have been resting, put these into the casserole and mix a little.  It should look a little bit like this now…

IMG_5416

Cover this with tin-foil and bake in the oven at 180 degrees for an hour.  If you want a jacket potato wrap this in foil and put this in the oven now too. For the last 30 minutes remove the tinfoil, reduce the heat in the oven to about 140/150 degrees and allow some of the liquid to evaporate off.  The sauce will become all sticky and gooey in this time and become extra tasty.  Now you are ready to serve – with the carbohydrate of your choice.  YUMMY.

photo-3

The final casserole… all scrummy and ready to eat. It may look like an ordinary casserole, but believe me it’s a taste sensation. THANK YOU ANNA BUTTERY xxx

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