Sausage casserole with onions and mustard

A comforting sausage casserole with onions, carrots and mustard, made in one covered pot.

A sausage casserole turns a familiar pack into a generous supper with a sauce worth spooning over mash. Use sausages your household enjoys and check their seasoning before adding extra salt.

Ingredients for four

Use 800g pork sausages, two sliced onions, two carrots in chunks, two garlic cloves, 400ml suitable stock, one tablespoon tomato purée, one tablespoon wholegrain mustard, a thyme sprig and one tablespoon oil. Check sausages, mustard and stock for allergens, particularly wheat, sulphites and mustard.

Brown the sausages

Heat the oil in a large casserole and brown the sausages gently, turning them for even colour. They will finish cooking in the sauce, so do not treat this browning as proof they are cooked through.

Remove the sausages, soften the onions and carrots, then stir in garlic and tomato purée. Add stock, mustard and thyme, and bring to a gentle simmer.

Cook through

Return the sausages, cover and simmer gently for approximately 25–35 minutes, stirring carefully so they do not catch on the bottom. Add a little water if the sauce becomes too thick.

Check the largest sausage with a clean thermometer. It should reach a safe combination such as 75°C for 30 seconds. For especially thick sausages, follow the pack instructions and allow longer where needed.

Finish and serve

Remove the thyme stalk and taste the sauce. A little extra mustard can sharpen it; add gradually. Serve with mash, baked potatoes or bread and greens.

Chill leftovers promptly in smaller containers. Reheat once until steaming hot throughout. If making it ahead, fully cook the dish before chilling rather than stopping after the initial browning stage.

Explore the Malpas Farm Shop range
800g BUTCHER'S BEST SAUSAGES
https://www.malpasfarmshop.co.uk/product-page/800g-butcher-s-best-sausages

Illustrative serving or preparation suggestion. Presentation and accompaniments may vary.