Sausage casserole with celery

Sausage casserole with celery

Directions

  • Preheat the oven to 200 degrees C or gas mark 6
  • Heat the oil and fry the onions and sausages until the sausages are just cooked and the onion is golden brown. Add the garlic as the onion starts to brown so that it does not burn.
  • Meanwhile cover the lentils with water and simmer until soft.
  • Remove from the heat and cut the sausages into two inch chunks. Replace in the pan and add the carrots, celery, sauce, tomatoes, peas, herbs and stock cube. Add the drained lentils and also the potatoes that have been cut into one inch chunks. Add water if the mix is too dry.
  • Bring to the boil gradually and then put into an oven proof casserole dish with a lid. Place in the centre of the oven and cook for 40 minutes.
  • Check to see if the vegetables are cooked. Add some gravy granules or a little mashed potato powder if you like your gravy thicker.
  • Serve in a bowl with crusty bread to soak up the gravy.

Serving Suggestion

Beans

Some people prefer to have a can of baked beans in with their sausage casserole. If this is the case you can either replace to lentil or the can of tomatoes with the beans – or add it as an extra for an even more substantial meal.

Quality

Sausages can form the basis of a good nutritious family dinner. Do not fall into the trap of considering them as part of a meal with chips and other fried food when they can be served with vegetables for a tasty supper, dinner or lunch When you use Hodgins gluten free sausages you can be reassured that they  have higher meat content and less cereal and other additives. This means that you can produce a very nutritious meal for a low cost. When you use Hodgins gluten free sausages you can be reassured that they have higher meat content and less cereal and other additives. This means that you can produce a very nutritious meal for a low cost.

Ingredients

  • One pack of Hodgins Gluten free sausages 454 g
  • One tablespoon of oil
  • Two large onions peeled and sliced
  • One clove of garlic, crushed
  • Two carrots peeled and sliced
  • 150 g lentils
  • One cup of frozen peas
  • Two celery stalks cleaned and sliced thinly
  • Three large floury potatoes peeled
  • Two tablespoons of Lea and Perrin sauce
  • Or one tablespoon of brown sauce
  • One beef stock cube
  • One can of chopped tomatoes
  • One teaspoon of dried herbs
  • Salt and pepper to season
Serves 4
60min

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