Quick Sausage Casserole

Name: Quick Sausage Casserole
Cuisine: British
Ingredients: 6 Italian Style Sausages; 2 Red Onion; 2 Garlic Cloves; 1 Glass Red Wine; 1 tbsp Tomato Puree; Rosemary; Thyme; 1 Ltr Beef Stock; 1/2 Butternut Squash

hungry_holmes @cook_9354346

A great alternative to Bangers & Mash, this Mediterranean inspired recipe is perfect for a cosy night in, in front of a roaring fire.
I served this up with Smoked Garlic Mash but it would go great with Polenta.
I used Italian Style Sausages which are heavily flavoured with Fennel but use what ever herby sausages you like- just make sure you're buying high meat content (80%+) sausages; they are absolutely worth the extra money!

Serves 2 but very easy to scale up

hungry_holmes @cook_9354346

Serves 2 but very easy to scale up

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Ingredients

6Italian Style Sausages
2Red Onion
2Garlic Cloves
1 GlassRed Wine
1 tbspTomato Puree
Rosemary
Thyme
1 LtrBeef Stock
1/2Butternut Squash

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Steps

1

Preheat oven to 180 degrees. In a heavy bottomed casserole dish, add a little vegetable/olive oil and seal your sausages all over
2

Meanwhile, finely slice your onions and garlic. When the sausages are browned all over, remove from the pan and set aside. Add the onions and fry on a low heat for around five minutes until they are starting to caramelise
3

At this stage, add salt to draw any remaining liquid out and your garlic. Continue to fry until they start sticking to the pan. Add the red wine to deglaze the pan and reduce until its nearly evaporated
4

Add the tomato puree and chopped herbs, and cook out for two minutes. Meanwhile peel and slice the butternut squash, removing the seeds and cut into thin wedges.
5

Add the beef stock and bring to the boil. When simmering add back the sausages and the sliced squash
6

Put in the oven for 30 minutes or until the squash is tender, with a caramelised outer and serve with a side of your choice