ONE POT SAUSAGE CASSEROLE

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ONE POT SAUSAGE CASSEROLE

Whatever the weather, I just love a one pot sausage casserole.  This one is tangy with lemon juice so is very content sitting beside a salad on a warm day or with some warm crusty bread on a cold night.  You can really use any veg you want and particularly anything that needs using up.

INGREDIENTS:

  • 1 white onion
  • 3 tbsp rapeseed oil
  • 2 tbsp plain flour
  • 100ml water
  • 2 tbsp stock powder or one stock cube
  • 2 sticks celery
  • 2 carrots
  • stalk of broccoli
  • 10 small new potatoes
  • 4 vegan sausages cut into bite sized pieces
  • 2 handfuls kale
  • half A tin of sweetcorn
  • juice of 1 lemon
  • salt and pepper
  1. Chop and fry the onion for 3 minutes in the oil then stir in the flour and cook for a further 1 minute
  2. Add the water and stir quickly to ensure there are no lumps.
  3. Add the stock and bring up to the boil, reduce the heat to its lowest
  4. Add the chopped celery, carrots and the stalk (light green part of the broccoli)
  5. Chop the potatoes into quarters and add these to the pan along with the chopped sausages and cover with a lid and cook for 30 minutes
  6. Add more water if necessary
  7. Add the rest of the broccoli cut into florets and kale and cook for 5 minutes
  8. Right at the last minute add the sweetcorn, lemon juice and salt and pepper

Depending on how much of a lemon fan you are, a whole lemon may be too much so just add half and taste.  I’m often known to add even extra to my portion, I just love the way it cuts through the richness of the veg and sausages.  I use Linda McCartney or Quorn Cumberland vegan sausages for this dish.  Both are frozen so I defrost them for 15 minutes while preparing the veg so they are easier to chop.  You can’t beat a bowl of all this goodness on a cold (or warm) day to make you feel good.

By |2018-09-04T22:31:34+00:00July 4th, 2018|Dinner, Lunches, Recipies, Savoury|0 Comments

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