Sausage, bacon and liver (optional) casserole

Name: Sausage, bacon and liver (optional) casserole
Total time: 14400 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 1 large onion; 1 pack 6 sausages (I used pork and sage but use your favourites); 3 strips smoked bacon; 100 gr chicken livers (optional but they melt into the dish and make the most amazing rich gravy); 1 tin chopped tomatoes; 1 small tin tomato purée or 1 large tbsp; Any dried herbs you like. I used mixed herbs but just oregano or thyme works well; 1 chicken or beef stock cube; 250 gr button mushrooms

farang31 @farang31

Lancashire, England

One of my mothers “handful this or that” recipes - made with love.

farang31 @farang31

Lancashire, England

One of my mothers “handful this or that” recipes - made with love.

Saved

Ingredients

4hr

4-6 servings

1large onion
1 pack6 sausages (I used pork and sage but use your favourites)
3 stripssmoked bacon
100 grchicken livers (optional but they melt into the dish and make the most amazing rich gravy)
1 tinchopped tomatoes
1small tin tomato purée or 1 large tbsp
Any dried herbs you like. I used mixed herbs but just oregano or thyme works well
1chicken or beef stock cube
250 grbutton mushrooms

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Steps

4hr

1

Lightly fry the chopped bacon in a frying pan 3-4 mins to release the oil (I cut bacon using scissors as so easy)
2

Add the chopped onion and cook until just starting to brown then cut the sausages into 4 pcs (about bite size) and add to the pan. Reduce heat to medium and brown well. About 4-6 mins.
3

Add fried mixture to your slow cooker or crock pot and add in all the other ingredients. Including the mushrooms which I chop in half first.
4

Roughly Chop the chicken liver into about 1cm pcs add to slow cooker. Give everything a quick stir to mix together.
5

Cook for 4 hours high or 8 hours low then serve with some white rice or potatoes and any veg you like.
6

ENJOY ! - you can also add a half tsp of chilli flakes for An added kick 😂

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Cooksnaps

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farang31 @farang31

on May 15, 2023 11:58

Lancashire, England

Well I started with Cookpad during Covid....... Guess alot of us did, Amazing Site great to share with passitionate people. I have no formal training but have eaten in some of the best fine dinning restraunts in the world and also learnt from My mum and Grandma with "a pinch of" and "about a handfull" - if we share we love. ENJOY :P