Sausage Casserole (GF)
by Isaac Morris
Serves: Family of 4
This is great comfort food in the winter months! We enjoy eating this with spinach or broccoli but you could use any of your favourite vegetables.
8 gluten-free good-quality sausages, baked in the oven
25g / 1oz butter
1 onion, finely sliced
1 dessert spoon soft brown sugar
2 garlic cloves, minced
1 tablespoon tomato purée
450ml / 15fl oz gluten-free beef or chicken stock
Dash of gluten-free Worcestershire sauce
2 large potatoes, cut into 2cm cubes
Flat leaf parsley, roughly chopped
Pre-heat the oven to 200°C / Fan 180°C / 400°F / Gas 6
1. Cook the sausages for 20 minutes or until evenly browned.
2. Heat the butter in a large saucepan over a low heat. Add the onion and fry gently for about 10 minutes or until opaque, stirring occasionally, until the onion is soft and beginning to caramelise.
3. Add the sugar to the pan and continue to fry for 3 minutes. Reduce the heat to low again and add the garlic and tomato purée to the pan. Cook for another 5 minutes then add the gluten-free stock and Worcestershire sauce. Bring to the boil, and simmer for 5 minutes.
4. Add the potatoes and cook for 15 minutes until soft, this will help thicken the sauce. Slice the sausages to the desired thickened and add to the sauce and sprinkle in the parsley. Cook for a further 5 minutes.