This sausage casserole is a brilliant example of maximum reward for minimum effort: it's so easy to prepare that you can plan next week’s menus while you’re at it.
Ingredients
- 50g butter
- 1 large onion, sliced
- 1 tbsp demerara sugar
- 1 garlic clove, crushed
- 1 tbsp tomato purée
- 450ml beef stock or chicken stock, hot
- Splash of Worcestershire sauce
- 2 large potatoes, cut into 2cm cubes
- 8 good-quality sausages (any kind), grilled
- 1 tbsp chopped fresh flatleaf parsley
Method
- 1. Heat the butter in a large, deep saucepan over a low heat. Add the sliced onion and fry gently for about 20 minutes, stirring occasionally, until the onion is soft and beginning to caramelise.
- 2. Add the sugar to the pan, increase the heat to medium-high and cook, stirring occasionally, for another 3 minutes, until the onions are fully caramelised.
- 3. Reduce the heat to low again, add the garlic and tomato purée to the pan and cook for another 5 minutes. Add the stock and Worcestershire sauce, bring to the boil, and simmer for 5 minutes.
- 4. Add the spuds and cook for 15 minutes, until soft. Add the cooked bangers – I tend to cut mine into 4 bits, but feel free to leave them whole or chop them up small. Cook for about 5 minutes, until the sausages are piping hot throughout.
- 5. Sprinkle with parsley and serve with lots of yummy greens.
Nutritional info
Per serving: 512kcals, 37.4g fat (15g saturated), 17.9g protein, 36.6g carbs, 8.4g sugar, 2.8g salt