Winter sausage casserole
2
Ingredients
4 sausages (veggie or meat)
½ onion, chopped
2 cloves garlic
2 carrots
1 – 2 sticks celery
250g new potatoes
½ tin cooked mixed beans, drained (or beans of choice). Freeze any leftover
2 teaspoons smoked paprika
¼ – ½ teaspoon chilli powder
1 teaspoon rosemary, chopped
1 tablespoon plain flour
½ tin chopped tomatoes
2 teaspoons vegetable stock powder
Kale or cabbage, chopped
Salt and pepper, to taste
Chop your onion.
Heat 1 tablespoon vegetable oil in a large saucepan and add the sausages. Brown on all sides then remove onto a plate for the moment.
Add a drop more oil if needed and cook the chopped onion on a low heat until soft.
While the onion cooks, peel and crush the garlic. Add to the onion.
Peel and cut the carrot into small dice. Wash and chop the celery into similar sized dice. Cut the new potatoes into quarters.
Add the chopped vegetables to the onion in the saucepan, stir, replace the lid and allow to soften over a low heat for about 5 minutes.
Stir in the smoked paprika and chilli powder, then stir in the plain flour. Ensure all of the flour is mixed in.
Stir in the mixed beans, tinned tomatoes, chopped rosemary, stock powder, and enough water to cover the vegetables.
Bring to the boil then simmer for 15 minutes until the vegetables are just cooked.
Chop up the sausages into 3 or 4 and stir into the stew with the chopped kale. Continue simmering until everything is cooked.
If the sauce is thicker than you like, add a little more water and bring to the boil.
Check and adjust the seasoning before serving.
To make this dish go further, you could add dumplings
120g self-raising flour
60g grated suet or margarine
A pinch of salt
water to bind (25 – 50ml)
Weigh the flour into a large bowl. Add the salt.
Stir in the suet if using, or rub in the margarine.
Add 25ml water and stir in. Add more water, a drop at a time until a dough is formed.
Divide the dough into 8 equal balls.
Add the dumplings on top of your stew at the same time as the sausages. Place a lid on top and simmer for 20 minutes. The dumplings should have almost doubled in size and look slightly fluffy.
* Dumplings will absorb some of the liquid in your stew so you may need to add a little more water to the stew before adding your dumplings.