Sausage Casserole with Mash and Red Cabbage


Sausage casserole is something that I’ve cooked many times before but never managed to get it perfect, I would say that this is my best one yet. Mash is the obvious accompaniment to this warming dish and the red cabbage worked really well at the side too.

Serves 4

8 good quality pork sausages
1 medium white onion
1 leek
1 clove garlic
1 can baked beans
1 can chopped tomatoes
300ml chicken stock
4 tsp smoked paprika

2 tsp cumin powder
2 tsp Worcestershire sauce
3 sprigs fresh rosemary (or dried)
2 tsp dried oregano
A splash of red wine
2 tbsp vegetable oil

Red Cabbage
1/2 red cabbage
1 tbsp balsamic glaze
1 tbsp butter

Mash potato
4 medium potatoes
2 tbsp butter
A splash of semi-skimmed milk

Salt and pepper, to season

1.Finely chop the onion and garlic and slice the leek. Gently fry them off with the sausages until the sausages have browned slightly on the outside (alternatively you can grill the sausages beforehand)
2. Add the paprika and cumin and cook off for another minute.
3. Then add the stock, chopped tomatoes, wine, Worcestershire sauce, oregano and rosemary.
4. Allow to simmer for about 30 minutes then add the baked beans and cook for a further 10 minutes until the sauce has thickened.
5. Meanwhile peel and chop the potatoes. Then boil into salted water until soft. Drain the cooked potatoes and mash them in the saucepan with butter, milk, salt and pepper. Mash until all the lumps have gone.
6. Slice the red cabbage and shred it into medium size bits. Boil in salted water for about 15 minutes or until soft. Drain the cabbage then add butter, salt, pepper and balsamic glaze. Stir well to combine the flavours.



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