Saturday, 6 April 2013

Sausage, Olive & Mushroom Casserole

This is another BBC Good Food recipe with which, surprisingly, I’ve actually tinkered very little - save for using full fat (and therefore high % meat content) herby Lincolnshire sausages and mixed olives. Despite its simplicity it was actually quite delicious. Surprisingly tasty and excellent for a cold and damp winter’s evening.

Sausage, Mushroom & Olive Casserole
Serves 2

½ pack herby sausages, cut into meatball sized chunks
½ tsp groundnut oil
1 tsp dried oregano
1 large garlic clove, thinly sliced
small (200g) tin chopped tomatoes
100ml beef stock
100g pitted mixed olives
250 chestnut mushrooms, thickly sliced

Heat a large heavy-bottomed sauté pan and fry the pieces of sausage in the oil for about 5 mins until golden all over.

Add the oregano and garlic and fry for 1 minute more.

Tip in the tomatoes, stock, olives and mushrooms and simmer for about 15 mins until the sausages are cooked through and the sauce has reduced a little.

Serve with buttery butternut squash and potato mash and sprinkle with chopped parsley if you have some.

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