Sausage Casserole

Serves 4


2 tsp olive oil

8 best pork sausages

2 large onions, peeled and cut into rings

4 sticks celery, trimmed and chopped

700g (1 1/2lb) potatoes, peeled and cut into chunks

Salt and freshly ground black pepper

50g (2oz) unsalted butter

4 tbsp warmed milk

1 tbsp wholegrain mustard

For the gravy:

1 tbsp flour

2 wineglasses red wine

100ml (4floz) beef stock

2 tsp Dijon mustard


Grill the sausages until browned all over, turning regularly. Reserve, keeping warm. In another pan, add the oil and fry onion rings and celery to soften and lightly caramelise. Reserve keeping warm. At the same time, boil potatoes in lightly salted boiling water. Drain and mash with butter and warm milk. Season. Stir in the wholegrain mustard.

For the gravy add flour to the onion pan and stir. Add wine and stock slowly, stirring continuously. Add to onion pan and bring to the boil. Season and stir in the Dijon mustard.

To serve, place onion mix in the base of an individual serving dish. Top with two sausages, then pour over gravy.

Serve with mash on the side.

#sausagecasserole #sausage #warmdish #heartymeal

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