This Easy Peasy Leftover Sausage Casserole is a great dish to follow the day after sausage and mash, or indeed any meal where you make sausages. I am all for meals that lead me onto the next day’s meal. I use Cauldron vegetarian sausages, they hold their shape brilliantly and have a slightly spicy taste.
1 tsp vegetable oil
6 pre cooked sausages, I like the chopped, because it is easier to eat, but whole works too (Cauldron sausages are great for veggies)
1 garlic clove
half a tsp chilli powder
1 can chopped tomatoes – I like it tomatoey, you can use half to a full can, to taste.
1 tbsp tomato puree
150ml vegetable stock
2 tsp vegetarian worcester sauce, or marmite
2 tsp dark brown sugar
1 bay leaf
1 sprig fresh time and 1 of rosemary
I tin of butter or flageolet beans, drained and rinsed
salt and pepper
Glass of red wine if you fancy
You can cook on the hob or the slow cooker. Turn the slow cooker to high.
- If I have time I fry some ingredients on the hob in the oil first, fry the onions until soft first, then gently fry the garlic for a couple of minutes until the onions begin to brown and then the spices – this brings out the flavours more. If I don’t have time I simply put everything straight in the slow cooker, it’s a strong enough tasting dish, so it still works well.
You can carry on cooking on the hob at this point, just add all the other ingredients and simmer the casserole gently, stirring occasionally, for 30 minutes.
2. Add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Serve with some bread, white crusty is great for soaking up the juice, brown if you are being more virtuous.