I’ve tried several times to make a sausage casserole but I can’t get it right. Has chef any suggestions?

J Simpson, Lancaster

  • I would first make sure you are buying good sausages. For your casserole, I would use just pork sausages but feel free to use any favourite ones you have. This recipe will be enough for 4 people.

In a non-stick frying pan, gently fry your sausages for about 10 minutes, turning occasionally until brown all over. Transfer to a large casserole dish, then add 2 peeled and sliced onions and 2 cloves of crushed garlic to the frying pan and cook over a medium heat until they are golden brown and soft. Add 50g of plain flour and cook for further 5 minutes then add 1 tspn of paprika, 400g tin of chopped tomatoes, 300 ml chicken stock, a splash of Worcester sauce, 1 tbsp brown sugar, 1 bay leaf, sprig each of thyme and rosemary and 75ml red wine. Bring to the boil in the frying pan, then add to the casserole dish. Cover with a lid, then cook at 190C for about 35 minutes. Add a 400g tin of washed cannellini or butter beans, cook for 15 minutes and serve with potato and crusty bread.

  • Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant