Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, quick sausage casserole. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Quick Sausage Casserole is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Quick Sausage Casserole is something which I’ve loved my whole life.
Sausage casserole has never been simpler to make than with this easy recipe combining cannellini To reheat your sausage stew opt for the microwave. Its a quick option when you're short on time and. Tom Kerridge's comforting sausage casserole is ready in no time, and the crusty topping and zingy pesto add gourmet pizzazz.
To begin with this recipe, we have to first prepare a few ingredients. You can have quick sausage casserole using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Quick Sausage Casserole:
- Get 6 Italian Style Sausages
- Take 2 Red Onion
- Get 2 Garlic Cloves
- Take 1 Glass Red Wine
- Get 1 tbsp Tomato Puree
- Take Rosemary
- Make ready Thyme
- Prepare 1 Ltr Beef Stock
- Prepare 1/2 Butternut Squash
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Steps to make Quick Sausage Casserole:
- Preheat oven to 180 degrees. In a heavy bottomed casserole dish, add a little vegetable/olive oil and seal your sausages all over
- Meanwhile, finely slice your onions and garlic. When the sausages are browned all over, remove from the pan and set aside. Add the onions and fry on a low heat for around five minutes until they are starting to caramelise
- At this stage, add salt to draw any remaining liquid out and your garlic. Continue to fry until they start sticking to the pan. Add the red wine to deglaze the pan and reduce until its nearly evaporated
- Add the tomato puree and chopped herbs, and cook out for two minutes. Meanwhile peel and slice the butternut squash, removing the seeds and cut into thin wedges.
- Add the beef stock and bring to the boil. When simmering add back the sausages and the sliced squash
- Put in the oven for 30 minutes or until the squash is tender, with a caramelised outer and serve with a side of your choice
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