What did I learn today?
It is really hard to take a pretty photo of a Sausage Casserole!
Unexpectedly I had an evening without clients on Friday night, which meant I had some more time to cook up something delicious rather than a quick thrown together Chicken, Broccoli and Rice meal after a late night at the gym; which although I love, can get a bit boring every night of the week!
I noticed the Morrisons near me have started selling the HECK Chicken sausages, so when a client mentioned she had used them to make a cassorole, I knew exactly what I wanted for dinner on that particularly cold evening! Heck chicken sausages are a brilliant substitute for pork sausages, which are usually really high in fat. They taste great.
My personal favourites are the Chicken Italia ones, but they also do a Smoked Paprika variety and Zesty flavour. I would recommend them all. Quite a few supermarkets now stock them, but you can also order online which I have done on a couple of occasions and then just popped them in the freezer. It is a sad day when I run out!
So; sausage casserole with a ton of mashed, steamed, sautéed and roasted vegetables was on the menu.
(I will do another post on my favourite way to roast vegetables so keep an eye out!)
It didn’t take long to put this together on the evening, however you could do it before you go to work on a morning in a slow cooker instead. I like to put a lot of black pepper in, but season according to your taste! You don’t need to add in the gravy granules, but I like the depth of flavour which it adds. The Worcestershire sauce is a must!
Heck Chicken Italia Sausages
Half a leek
50g Red onion
1 tsp ready chopped garlic
2 tbsp Worcestershire sauce
1 tsp low salt gravy granules
Salt and Pepper
Pre heat oven to 200degrees.
Slice the leek and red onion and soften in a pan with a splash of water, the garlic and some salt.
Meanwhile brown the sausages in a frying pan.
Chop the mushrooms and add to the leek mixture.
Add the passatta, Worcestershire sauce, gravy granules and give it a good stir. You will probably need to add a little bit of water at this point too.
Season to taste.
Put sausages into an oven proof dish and top with casserole mix, then pop in oven for about 20-25 minutes.
You may need to add a splash of water to the mix after cooking depending on how thick you like your gravy!
I served mine with some colcannon mash, sautéed sprouts (LOVE them, check out my recipe here), steamed broccoli and roasted root veg. YUM.
Love Abi xxx
PS Heck chicken sausages make a mean sausage sandwich too ?