Updated: Dec 27, 2020
This gluten-free sausage casserole is a fairly easy tea to cook and serve. Our real food Yorkshire sausage casserole is sure to delight the family on these rainy summer days. I am looking out of the window and the sun is shining in a scratchy, patchy blue sky just a faint glimmer of promise for tomorrow. I find myself longing for those easy days of summer, for barbecues and summer cocktails, parties and trips to the seaside and hope we find them this year amongst all the turbulence of the times. But enough of that! Here's a classic all-natural casserole made from our delicious Yorkshire "free from" sausages that is great to bring people together at the table. And perhaps we could all benefit from a little more of that.
To serve 4 you will need :-
8 new potatoes
3 cloves of garlic
400g passata
200 ml beef (or vegetable) stock
3 carrots
2 leeks
1 onion
1 sweet potato
1 tsp coriander
1 tsp of parsley
Chives or fresh parsley to decorate
Method:
Turn oven to 180C to warm
Wash and cut the potatoes, carrots, leeks, and peel and wash the sweet potato and cube
Cook sausages in some oil (coconut or olive) til starts to caramelise, remove from pan
Add garlic and stir
Add remaining vegetables and stir to coat with oil, cook for a couple of minutes
Add passata and stock and bring to a boil
Add parsley and coriander
Add chopped onions and cook for a further 5 mins in remaining fat
Simmer for a couple of minutes and then add back in the sausages to the pan
Place lid on the pan and transfer to the oven to cook for 45 minutes
Best served hot, garnished with chopped chives or parsley
Enjoy!