My casserole love affair
I know it starts to feel like summer, but the evenings are still very chilly in the UK! I adore my casserole. It is a pink Le Creuset and I have even called her “Madame”. Just like clothes, I think good utensils can really make a difference in how much you enjoy your cooking. I know they are pricey – I am lucky to be working with Le Creuset and have received an incredible selection from them – but it was always a dream of mine to own my own beautiful French casserole (mine is the 24cm pot and in Shell Pink colour) Perfect to make my sausage casserole recipe.
The way I cook – pretty similar to the way I bake – is very much on the go. I constantly taste, smell, look at the texture and add more of this or that. Which is made very easy with the one pot dish! Just like every casserole dish, the longer you simmer it for, the tastier it is going to get. I prepared my pot quite early evening and then let it simmer for a good two hours before dinner. We had the time to go onto our daily walk, and came back to a perfectly simmered sausage casserole.
As you’ll see in the recipe, there is a small amount of sausages. That is because this is only what I have leftover from our weekend breakfast! It didn’t make Luke – my partner – too happy, but it gave to the casserole all of the flavours needed. Feel free to double that quantity and even leave them in whole. I served it with quinoa and sprinkled some feta and coriander on top, which was the perfect finishing touch!
Recipe for my one pot sausage casserole
Utensils: A casserole
- 2 small red onions
- 3 garlic gloves
- 2 tbsp of butter or oil
- 2 tbsp of paprika
- 1 tbps of dried smoked chillies ( or more if you like the spice!)
- 2 tbsp of Tajin (Mexican salt)
- 1 can of red kidney beans (200g)
- 1 can of tomato (200g)
- 500ml of stock ( veggie, or beef stock)
- salt and pepper
- 3 diced potatoes
- 2 diced carrots
- 3 dices sausages ( or double that amount)
- some feta cheese
- some fresh coriander
- Start by frying the onions and garlic in the butter for 2 minutes. Then add all of the spices – paprika, tajin, dried chillies – and cook for another 1 minute. If it starts to burn, add 2 or 3 tbsp of water. It will help the onions to softens.
- Add the diced sausages and leave to cook thoroughly for 5 minutes until the pieces of sausage are nice and golden.
- Add the tomato can and bring to boil for a few minutes. Then add the stock, carrots, potatoes and the kidney beans and bring to boil for a few minutes too.
- Bring the heat down to a minutes, cover the sausage casserole with a lid and simmer for as long as you can. I did mine for 2 hours and it was perfect.
- Cook some rice or quinoa ( I like to add Tajin to the water, to give it more flavour), season your sausage casserole with salt and pepper then serve with feta and coriander on top.
Et voilà, bon appétit!