From a comforting weeknight fix to an intimate family dinner, this sausage casserole stands as a good candidate for your go-to dinner recipe, whatever the occasion. We find that the one-pot stew flavoured with beef stock, Worcestershire sauce and tomato sauce goes extremely well with some homemade mashed potatoes, and a side of fresh greens for a well-balanced meal.
- 1 kg good-quality sausages
- 1 tbsp olive oil
- 20 g butter
- 2 (600 g) brown onions, sliced
- ¼ cup (35 g) plain flour
- 2 cups (500 ml) salt-reduced beef stock
- ⅓ cup (80 ml) water
- 2 tbsps Worcestershire sauce
- ¼ cup (70 g) tomato sauce
Preheat oven to 200 C (180 C fan-forced). Place sausages on an oven tray lined with baking paper; bake for about 10 mins or until browned. Slice thickly.
Meanwhile, heat the oil and butter in a heavy-based pan, add onion; cook, stirring, over medium heat for 5-6 mins or until browned lightly. Take care not to have the heat too high – if the onion burns, it will give an unpleasant flavour.
Add the flour to the onion; cook, stirring, for 1 min or until browned. Gradually add the stock and the water, then add the sauces and sausages.
Simmer, covered, for about 20 mins or until the sausages are cooked through (or cover and cook in the oven for about 20 mins). Season to taste with salt and ground white pepper.
Serve with creamy mashed potato and buttered green beans, if desired.