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PREP 45 minutes
TOTAL 1 hour 30 minutes
Serves
US | METRIC

INGREDIENTS

For the Casserole
  • 8 Good Quality Sausages
  • 1 Stick of Chorizo
  • 1 large brown onion
  • 2 tbsps Brown Sugar
  • 4 cloves of garlic
  • 2 tbsps Smoked Paprika
  • 1½ tsps Cayenne pepper
  • 2 Red Peppers sliced
  • 4 Vine tomatoes quartered
  • 1 Leek
  • 2 Large Carrots, Chopped
  • 1 tbsp Tomato paste
  • 1 litre Passatta
  • 50 ml Olive Oil
  • 2 tbsps Oregano
  • Salt and pepper to taste
  • 1 tbsp Parlsey
  • 1 tbsp leveled of Thyme
For the Cheddar Mash
  • 8 Baking Potatoes, peeled and quartered
  • Salt and Pepper to taste
  • 1 Large Handful of grated cheddar
  • 150 ml Whole milk
  • Grated Nutmeg to taste
Sausage Casserole with a Creamy Cheddar Mash

Sausage Casserole with a Creamy Cheddar Mash

Perfect for a cosy night in...

Cheap, tasty and filling!

  1. Pre heat oven to 180c
  2. In a large saucepan on a medium high heat, seal off the sausages to give them a nice colour. Then set aside
  3. Dice up the chorizo and add to the saucepan you used for the sausages, and cook until crisp on the outside. Again, set aside with the sausages, but keep the oil in the pan
  4. Slice the onion and add it to the pan on a medium heat with the brown sugar, mix through with the oils from the meat and sauté for 5 minutes until starting to caramelise. Stir regularly to avoid them catching
  5. Cut the leek in half, finely slice it and add to the pan stirring well. Cook for another minute or 2
  6. Slice the garlic, and add to the leek and onions along with the tomato puree, paprika and cayenne. Stir well to ensure everything is mixed. Keep an eye on the spices catching and stir regularly
  7. Roughly chop the carrots, tomatoes and the peppers and add them to the pan. Cook for 5 minutes stirring regularly
  8. Pour in the passatta (add a dash of water if needed) and bring to the boil
  9. Remove from the heat, add the herbs and chorizo and mix through thoroughly
  10. Transfer to a casserole dish, sit the sausages on the top, pop a lid on the dish and put in the oven for 30 minutes
  11. Remove the lid of the casserole dish and cook for a further 8-10 minutes then serve.

For the mash...

  1. Peel and quarter the potatoes and add to a saucepan and cover with cold water and plenty of salt
  2. Bring to the boil and cook for a further 15 minutes
  3. Check the potatoes are fully cooked through by pricking with a knife and ensuring the potato doesn't hold to the knife
  4. Once the potatoes are cooked, turn off the heat, drain off the water then return to the turned off hob to utilise the residual heat
  5. Add the milk and butter and mash the potato thoroughly ensuring no lumps or bits.
  6. Add the cheese and mix through
  7. Add the nutmeg and season to taste then serve
Sausage Casserole with a Creamy Cheddar Mash

Sausage Casserole with a Creamy Cheddar Mash

Perfect for a cosy night in...

Cheap, tasty and filling!

PREP 45 minutes
TOTAL 1 hour 30 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

For the Casserole
  • 8 Good Quality Sausages
  • 1 Stick of Chorizo
  • 1 large brown onion
  • 2 tbsps Brown Sugar
  • 4 cloves of garlic
  • 2 tbsps Smoked Paprika
  • 1½ tsps Cayenne pepper
  • 2 Red Peppers sliced
  • 4 Vine tomatoes quartered
  • 1 Leek
  • 2 Large Carrots, Chopped
  • 1 tbsp Tomato paste
  • 1 litre Passatta
  • 50 ml Olive Oil
  • 2 tbsps Oregano
  • Salt and pepper to taste
  • 1 tbsp Parlsey
  • 1 tbsp leveled of Thyme
For the Cheddar Mash
  • 8 Baking Potatoes, peeled and quartered
  • Salt and Pepper to taste
  • 1 Large Handful of grated cheddar
  • 150 ml Whole milk
  • Grated Nutmeg to taste
  1. Pre heat oven to 180c
  2. In a large saucepan on a medium high heat, seal off the sausages to give them a nice colour. Then set aside
  3. Dice up the chorizo and add to the saucepan you used for the sausages, and cook until crisp on the outside. Again, set aside with the sausages, but keep the oil in the pan
  4. Slice the onion and add it to the pan on a medium heat with the brown sugar, mix through with the oils from the meat and sauté for 5 minutes until starting to caramelise. Stir regularly to avoid them catching
  5. Cut the leek in half, finely slice it and add to the pan stirring well. Cook for another minute or 2
  6. Slice the garlic, and add to the leek and onions along with the tomato puree, paprika and cayenne. Stir well to ensure everything is mixed. Keep an eye on the spices catching and stir regularly
  7. Roughly chop the carrots, tomatoes and the peppers and add them to the pan. Cook for 5 minutes stirring regularly
  8. Pour in the passatta (add a dash of water if needed) and bring to the boil
  9. Remove from the heat, add the herbs and chorizo and mix through thoroughly
  10. Transfer to a casserole dish, sit the sausages on the top, pop a lid on the dish and put in the oven for 30 minutes
  11. Remove the lid of the casserole dish and cook for a further 8-10 minutes then serve.

For the mash...

  1. Peel and quarter the potatoes and add to a saucepan and cover with cold water and plenty of salt
  2. Bring to the boil and cook for a further 15 minutes
  3. Check the potatoes are fully cooked through by pricking with a knife and ensuring the potato doesn't hold to the knife
  4. Once the potatoes are cooked, turn off the heat, drain off the water then return to the turned off hob to utilise the residual heat
  5. Add the milk and butter and mash the potato thoroughly ensuring no lumps or bits.
  6. Add the cheese and mix through
  7. Add the nutmeg and season to taste then serve
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