Trishy's Italian Style Sausage Casserole
Prep time: approx. 15 - 20 mins
Cooking: approx. 20 to 25 mins
Serves: 4 to 6
8 good quality beef sausages or use Italian style pork sausages
4 rashers bacon - rind removed and diced
1 large onion – peeled and diced
2 cloves garlic – crushed (fresh if you have it, or jar or tube variety works fine - 2 tpns)
2 to 3 medium potatoes - peeled and diced into 1cm (1/3”) cubes. (if you have new washed potatoes don’t even both peeling them.)
200gms mushrooms, thickly sliced (approx. 3 cups)
1 x 440gm tin diced or crushed tomatoes
1 cup (250ml) beef stock (use pkt liquid, stock cube, or whatever you have)
1/2 cup (125ml) dry white wine
1/2 tspn dried thyme
1/2 tspn dried basil
salt, pepper to taste
1x tin 400gm cannelloni beans - drained and rinsed
2 tblspns fresh chopped parsley (or if you don’t have that use some dried parsley) - optional
Heat a little oil in the bottom of a heavy pan or your camp oven over medium heat.
Sauté the sausages until well browned.
Remove and drain on some absorbent paper and set aside.
Add the bacon, onion and garlic to the pan and cook for a few minutes.
Add the potatoes and sauté until lightly brown.
Add the mushrooms, tinned tomatoes, beef stock, white wine, thyme and basil.
Stir until all combined.
Season to taste.
Bring to the boil, then reduce the heat to a simmer, cover and cook for about 10 to 15 minutes, or until potatoes are tender.
While that’s cooking, cut the now cooled sausages into 1cm or bite sized pieces.
Once the potatoes are tender, add the cooked sausage slices to the pot, along with the beans and cook until everything is hot and heated through – about 5 mins.
To serve spoon into bowls, sprinkle with parsley and serve with thick toasted slices of crusty bread or some crusty fresh rolls.
Viv’s hint: you could add some chopped carrot, or any other vegetables you like. Substitute some Risoni for the beans if you don’t have any on hand. Want more flavour, then use a more robust flavoured sausage.
Recipe Ideas for the humble sausage:
Curried Sausage – an oldie, but a goodie
Sausage Casserole Topped with Mashed Potatoes
Serves: 4 to 6
1kg Desiree potatoes, peeled, roughly chopped
40g butter, chopped
3/4 cup milk
1 tablespoon olive oil
1 brown onion, sliced
750g pork or beef chipolata sausages
1/4 cup tomato sauce
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
1 x 35g packet French onion soup mix
1 tablespoon plain flour
1/2 cup grated tasty cheese - optional
Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 20 to 25 minutes or until tender. Drain. Return to pan. Add butter, milk and salt and pepper. Mash until smooth.
Preheat oven to 200°C. Heat oil in a deep frying pan over medium heat.
Add onion and cook for 3 minutes or until tender.
Add sausages and cook, stirring occasionally, for 3 minutes or until browned.
Whisk tomato sauce, barbecue sauce, Worcestershire sauce, soup mix, flour and 3/4 cup water in a jug.
Stir into sausage mixture and bring to the boil.
Spoon sausage mixture into an 8-cup capacity casserole. Or you could use a large foil deep-sided tray that will fit into your camp oven.
Top with potato. Sprinkle with cheese (optional).
Oven: Bake for 25 to 30 minutes or until cheese is golden.
Camp Oven: Place the foil dish on a trivet in a preheated camp oven and bake until the cheese is golden or the top of the mash is lightly browned.
Serve with some greens – peas, beans.