Matt's home made sausage casserole cook in sauce to use w RecipeID # 372081

Rather than buy jars of sausage casserole cook in sauce or make a huge batch, this is in between the two. Ideal to have in the freezer to rustle up a sausage casserole in no time. This recipe will make enough for 2 batches each enough for 6 people.

Category: Main Dish

Cuisine: not set

☆☆☆☆☆

1 review 
Ready in 45 minutes
by mdjohnst

Ingredients

3-4 Tbsp Vegetable oil

12 rashers streaky bacon (or equivalent weight lardons) sliced into 2.5cm strips

4 Onions Sliced or chopped

4 cloves Fresh garlic, peeled Crushed

2 tsp Smoked Sweet Paprika

2 400g tins chopped tomatoes

Chicken stock paste or cubes to make up to 600ml

4 Tbsp Tomato puree

2 Tbsp Worcestershire sauce

2 Tbsp Muscovado sugar

2 tsp dried mixed herbs

2 bayleaves or 1 tsp bayleaf powder

2 tsp fresh thyme


Directions

Heat oil in a heavy pan and fry the bacon until crispy. Remove, drain and set aside Fry the onions in the oil. You may need to add some more oil at this stage. After a few minutes add the garlic and continue to fry until golden brown. Watch the heat to ensure the garlic and onions do not burn. Sprinkle over paprika, herbs, tomato puree, Worcestershire sauce, stock paste and sugar and mix well. Stir in the tomatoes and simmer for a few minutes until reduced slightly. For a smoother sauce you may wish to put the sauce in a food processor for a few seconds. To keep some texture I would not suggest using a blender as this could result in too smooth a sauce. Add the bacon and simmer for a few minutes until thick. Cool a little and split into 2 batches and store or freeze until required.

Reviews

☆☆☆☆☆

mdjohnst

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