SAUSAGE AND VEGETABLE CASSEROLE
The Hairy Bikers' sausage and vegetable casserole uses a fragrant hoppy ale to lend a bitter edge, balanced with a little sugar. Serve with creamy mash.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large non-stick frying pan and fry the sausages over a medium heat for 8-10 minutes, turning regularly until nicely browned all over. Transfer the sausages to a large flameproof casserole or your biggest saucepan.
- Add the onions, celery and carrots to the frying pan and cook over a medium-high heat, stirring regularly, for five minutes or until beginning to soften and lightly colour. You shouldn't need any extra fat to fry the vegetables, but if you do, just add a splash more sunflower oil. Tip the vegetables into the pan with the sausages.
- Pour the ale and 150ml/5fl oz water into the casserole and crumble the stock cube over the top. Stir in the tomato purée, sugar, bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally.
- Add the leeks to the casserole and simmer uncovered for five minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water until smooth. Stir into the casserole and cook for 2-3 minutes, stirring regularly until the sauce has thickened.
- Remove the pan from the heat, season with salt and pepper and sprinkle the chopped parsley over.
SAUSAGE & VEGETABLE CASSEROLE
An economical casserole for the family. It's quick and easy. I learnt to make this when I was a beginner cook. (I also ate meat and wheat then)
Provided by Jubes
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 180°C.
- Fry the sausages until browned. Chop into chunky pieces and set aside.
- Fry the onion and bacon until the onion is soft.
- Into a large casserole combine all of the ingredients and mix until well combined.
- Bake uncovered for 30 minutes.
- Stir in the parsley and serve.
Nutrition Facts : Calories 1271.2, Fat 105.4, SaturatedFat 34.8, Cholesterol 278.2, Sodium 3333, Carbohydrate 16.7, Fiber 3.4, Sugar 3.2, Protein 60.8
SAUSAGE VEGGIE BREAKFAST CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat a medium skillet over medium-high heat. Add the oil to heat, then add the sausage and cook until browned and crispy, breaking up any big clumps with the back of a wooden spoon, 5 to 6 minutes. Remove the sausage to a large bowl, leaving behind any rendered fat. Add the mushrooms and leeks to the skillet with the fat and cook until they are softened, 2 to 3 minutes. Add the garlic and red bell peppers. Sprinkle in the paprika, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 to 8 minutes more. Add the mushroom mixture to the bowl with the sausage. Stir together and taste for seasoning.
- In a blender, add the spinach, eggs, hot sauce, 1/4 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth. Stir the spinach mixture and Gruyere into the sausage mixture a little at a time.
- Spray four 5-ounce ramekins with nonstick cooking spray. Pour the mixture into the ramekins. Bake until the casseroles are entirely set, 35 to 50 minutes. Let the casseroles cool slightly before eating. Serve warm or at room temperature.
SAUSAGE-POTATO CASSEROLE
A family favorite combination of sausage, potatoes and cheese that is my most requested recipe.
Provided by Sue Lauderbaugh
Categories Meat and Poultry Recipes Pork Sausage
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
- Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
- Bake at 375 degrees F (190 degrees) for 1 hour.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 35.1 g, Cholesterol 74.9 mg, Fat 28.7 g, Fiber 4.1 g, Protein 20 g, SaturatedFat 12.2 g, Sodium 802.2 mg, Sugar 2.8 g
SAUSAGE-VEGETABLE EGG BAKE
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan., In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish., In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese., Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 248 calories, Fat 15g fat (6g saturated fat), Cholesterol 253mg cholesterol, Sodium 640mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
SLOW-COOKER HARVEST SAUSAGE AND VEGETABLE CASSEROLE
A zippy mustard sauce nicely coats tender pieces of colorful vegetables and smoked turkey sausage.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix dressing and mustard. In 3 1/2- to 4-quart slow cooker, arrange potato slices in even layer; drizzle with one-third of the dressing mixture. Arrange onion slices on potatoes; drizzle with one-third of the dressing mixture. Top with carrots and cabbage; drizzle with remaining dressing mixture.
- Arrange sausage slices on vegetables. Pour tomatoes in even layer over sausage.
- Cover; cook on Low heat setting 7 to 8 hours.
Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1630 mg, Sugar 13 g, TransFat 0 g
HOT SAUSAGE AND VEGETABLE BREAKFAST CASSEROLE
Imho, you can't have enough recipes for breakfast casseroles! Especially when they are equally yummy for dinner. This recipe was adopted for Recipezaar.
Provided by Nimz_
Categories Breakfast
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Cook sausage.
- Drain grease and set aside to cool slightly.
- In a large, deep baking dish (we use 9 X 13 baking pan) add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms and cheese.
- Stir very well to mix thoroughly.
- Salt and pepper to taste.
- Bake for 1 hour or until golden brown and eggs are set.
ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER
This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.
Provided by Ladytia86
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
- Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
- Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 26.3 g, Cholesterol 18.8 mg, Fat 17.7 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 3 g, Sodium 141.8 mg, Sugar 3.4 g
VEGAN SAUSAGE CASSEROLE
A warming bowl of this comforting vegan sausage casserole is the perfect antidote to chilly nights. This easy family dinner is great for feeding a crowd
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 1h25m
Number Of Ingredients 17
Steps:
- Heat the oil in a large casserole or heavy-based saucepan over a medium heat, and fry the sausages for 4-6 mins, in batches if needed, until golden brown all over. Transfer to a plate.
- Add the onion, carrot and celery to the oil left in the pan (add a splash more if you need to), and fry for 10 mins, until very tender and starting to turn lightly golden. Tip in the chopped tomatoes, half fill each can with water and add to the pan. Stir in the sugar, oregano, paprika, cayenne, vinegar and half the thyme. Season well and bring to a simmer. Cook for 15-20 mins uncovered until the tomatoes start to break down, then stir in the cannellini beans and simmer for 10 mins until the casserole has thickened and the sauce coats the beans. Stir the sausages back into the pan. Season well. Add a pinch more sugar or smoked paprika if you like.
- Heat the oven to 200C/180C fan/gas 6. Mash the vegan spread with the remaining thyme leaves, chopped parsley and crushed garlic. Season with black pepper and mash well with a fork until combined. Lightly toast the sourdough in a toaster or under the grill. Smother the garlic mixture over the bread slices, and arrange over the top of the casserole. Transfer to the oven and cook for 15 mins until the garlic breads are golden brown, the garlic mixture melts into the toasts and edges are toasted.
Nutrition Facts : Calories 504 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 2.07 milligram of sodium
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