A quick sausage casserole recipe, perfect for a summery and light meal.
Ingredients
- 1 tbsp olive oil
- 8 shallots
- 8 sausages
- 100g pancetta lardons
- 1 tbsp plain flour
- 1 tbsp wholegrain mustard
- 300g new potatoes
- 500ml cider
- 100g runner beans
- 1 medium courgette
- 100g frozen peas
- fresh parsley
- dash of double cream
Method
- In a casserole, heat 1 tbsp olive oil and fry ?8 shallots, halved, for 3-4 minutes until they start to caramelise. Add 8 sausages, each cut into 3 pieces, and 100g pancetta lardons. Brown for 4-5 minutes, then stir in 1 tbsp plain flour and 1 tbsp wholegrain mustard. Add 300g new potatoes, halved if large, then pour over 500ml cider. Simmer, covered, for 20 minutes. Add 100g runner beans, cut into 2cm lengths, and 1 medium courgette, halved and sliced. Cook for 8 minutes. Season, then stir through 100g frozen peas, defrosted, chopped fresh parsley and a dash of double cream.
Nutritional info
PER SERVING 373kcals, 23.4g fat (8.7g saturated), 16.2g protein, 18.7g carbs (6.2g sugars), 2.1g salt, 3.4g fibre