Wednesday, 13 October 2010

Sausage & veg casserole

Recently I did not have a time to cook complicated dinners everyday. Therefore I was flicking through my old magazines cut-outs and cookery books in search of recipes for one pot easy to make and suitable to reheat dishes. I was really exited to try this one (from some ancient Good Food magazine), but I have changed it slightly. I reduced the amount of stock, and added the butternut squash that is in season now and one of my favourite veg - it was very good idea indeed.

Serves 2

4 pork sausages (I used Italian style garlic & herb sausages)
1 tbsp olive oil
1 yellow pepper , deseeded and sliced into wide strips
1 red onion , cut into 8 wedges
half butternut squash, peeled, deseeded and cut into bite size bits
400g can chopped tomatoes
100ml vegetable stock
handful fresh basil
freshly ground black pepper

Heat oven to 200C.

Put the sausages, pepper, butternut squash and onion into a roasting tin, drizzle with olive oil and season with salt and pepper. Then roast for 20 minutes.

Then tip tomatoes and stock over the sausages. Add most of the basil (save some for garnishing) and stir well. Roast for another 20 mins.

I served it with some sourdough bread drizzled with little olive oil and sprinkled with coarse sea salt and then grilled in the oven for few minutes whilst the casserole was getting ready.

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