ONE-POT SAUSAGE CASSEROLE WITH GARLIC BREADCRUMBS
Take 'sausages and beans' from its modest midweek meal status and elevate it to an elegant one-pot casserole that's special enough for entertaining
Provided by Barney Desmazery
Time 55m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a shallow ovenproof casserole over a medium heat and gently fry the sausages for 5-8 mins, or until brown on all sides. Transfer to a plate using tongs. Tip the onions into the pan and fry for 5-8 mins until beginning to turn golden. Drizzle in a little more oil if the onions start to stick. Sprinkle in the sugar and cook for a minute before stirring in the vinegar, tomato purée and paprika to form a paste. Tip in the tomatoes, then pour the wine into the tomato can, swish it round, and add to the pan. Stir in the bay leaves and beans, then arrange the sausages on top so they're half-submerged in the sauce but still a little exposed.
- Bring the mixture to a simmer, then bake in the oven for 20 mins. Meanwhile, make the topping. Mix the breadcrumbs with the garlic and parsley, then season and stir in 1 tbsp oil. Scatter the topping over the casserole, then drizzle with the remaining 1 tbsp oil and bake for 10 mins more until the breadcrumbs are golden and crisp. Leave to stand for a few minutes, then take to the table and serve from the dish.
Nutrition Facts : Calories 563 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
ONE-POT SAUSAGE STEW
Steps:
- In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sausages and sear on all sides until golden brown, 8 to 10 minutes. Remove from the pot and set aside.
- Add the rest of the olive oil to the pot, turn the heat down to medium and add in the onions, carrots and celery. Add a pinch of salt, which will help draw some moisture out of the vegetables and keep them from browning too much. Cook gently, stirring often, until slightly softened, about 5 minutes, being sure to scrape up all the caramelized sausage bits on the bottom of the pot.
- Add the garlic and rosemary and continue to sweat until the garlic is fragrant and translucent, about 5 minutes more. If the vegetables begin to brown, turn down the heat.
- Add in the sausages, potatoes and plum tomatoes, breaking apart the tomatoes with a wooden spoon or your hands as they go into the pot. Fill the empty tomato can halfway with water, then add this water to the pot. Stir well and let simmer for 15 to 20 minutes, until the potatoes are cooked through, adding a few tablespoons of water if the sauce begins to look dry. Add in the butter beans and stir gently so as not to break up the beans. Taste the casserole and add salt, pepper, sugar and red pepper flakes to taste.
- Just before serving, add in the spinach and stir until just wilted. Plate into individual bowls and garnish with basil and lemon zest. Serve with the Rosemary and Cheddar Soda Breads.
- Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
- Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
- Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.
VEGGIE ONE-POT SPICY SAUSAGE CASSEROLE
Fabulously tasty, warming, vegetarian/vegan sausage casserole. A whole meal in one pot. Really simple to make. Good, hearty comfort food.
Provided by Bunny Erica
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- heat the oil in a large saucepan and start to fry the sausages for 3-4 minutes.
- add the onion, garlic and chili and fry until they start to soften.
- chop the sausages into bite size chunks in the pan.
- add the vegetables and beans including fluid from tins (others can be substituted depending on your taste or what you have in).
- stir in the crushed chili, miso paste, red wine, stock and rosemary.
- season to taste and bring to the boil.
- leave to simmer for around an hour stirring occasionally.
- Serve with hot garlic bread if desired.
Nutrition Facts : Calories 456.6, Fat 9.5, SaturatedFat 1.6, Sodium 794, Carbohydrate 67.6, Fiber 18.8, Sugar 7, Protein 23.1
MARIE'S ITALIAN SAUSAGE CASSEROLE (ONE POT MEAL)
I was looking for something easy to make for Sunday dinner and put together this casserole and let the oven do the work. The sausage was so juicy and really flavored the cabbage, potatoes and carrots beautifully.
Provided by Marie
Categories One Dish Meal
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy Dutch oven pan, saute sausage in olive oil until browned.
- Remove sausage to a plate and set aside.
- Slice cabbage into fairly large pieces and add to Dutch oven; stir to mix.
- Add chicken stock, baby carrots and potatoes and mix.
- Add sliced garlic and pepper and mix again.
- Add sausages to top of casserole, cover and bake at 350° for 30 minutes.
- Stir once during baking, leaving sausages on top of ingredients.
- After 30 minutes, remove cover and raise oven temperature to 400° and bake for 15 more minutes to brown the sausage.
Nutrition Facts : Calories 1279.7, Fat 54.5, SaturatedFat 17.6, Cholesterol 98.2, Sodium 2304.3, Carbohydrate 149.2, Fiber 22.6, Sugar 18.8, Protein 52
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