When I was growing up, my Dad did most of the cooking. He is a chef, so we were very spoilt with good quality meals. Whenever Mum cooked, she had a few staple recipes that she generally repeated. There was a rice dish with heaps of turmeric that made my braces turn yellow. Paprika chicken. Delicious cinnamon scrolls that filled the house with the most amazing smells. And a sausage casserole. To be honest, I did not really like the sausage casserole. It was made with pre-cooked sausages (that are about 10% meat, if you’re lucky!), onions (I hated onions for a long time) and tomatoes. So I thought I’d make a sausage casserole just like my Mum’s.. except a bit different.
Ingredients – serves 3-4 people
1 red onion
2 cloves garlic – finely chopped
1 tbsp. butter
4-5 button mushrooms – quartered
1 large sweet potato – diced
1 tsp. rosemary
1 tsp. thyme
1/2 cup chicken stock
1 can diced tomatoes
6 beef sausages (gluten free)
Pre-heat oven to 180°C. Chop the onion into large pieces. Melt the butter in a frying pan and sauté the onion and garlic. Add the mushrooms and the rosemary and thyme.
Add the sausages to the pan and brown all over, then place the onion/sausage mix into a casserole dish. If you’re like me, you’ll have some flavour and burnt bits left in the frying pan. I like to add the chicken stock to the pan and stir, to get all the flavoursome bits. Add the tinned tomatoes and chicken stock to the sausages, along with the diced sweet potato. Season with salt and pepper. Stir briefly to ensure it is mixed, then place lid on casserole dish and bake in oven for 30 – 40 minutes, until sweet potato and sausages are cooked through.