Want to make a sausage casserole?

Question

has anyone got a good recipe that I can have? I'd like to put a splosh of red wine in to give it some boot!

Answer 1

For some serious comfort food, my sausage casserole will contain the following:
cooked sausages, sliced into chunks
a tin of tomatoes
a tin of mixed beans
an onion, sliced into rings, and panfried
Add all the above ingredients into a casserole, and mix well. Add some herbs and seasoning, and some chilli oil (not a lot; enough to give a tang). Add some red wine, mustard, and some worcestershire sauce. Thicken with some tomato puree. Cook slowly for about an hour and a half, checking regularly, and adding wine or tomato puree as appropriate.
Serve piping hot with mashed potato.

Answer 2

Not very good with weights and measures but this is my favourite sausage casserole - also works well with diced pork.

Fry onions, add some chopped bacon and sausages til brown, add some garlic.

Put sliced mushrooms in casserole dish, add diced apples to dish

Throw in sausage and bacon mixture

Add tin of toms

add some more apples and mushrooms, add another tin of toms

add red wine to pan that sausages were cooked in to deglaze,
add to casserole, with some stock thickened with a little arrow root,

Add black pepper and thyme

slice some potatoes, dip slices in melted butter and layer slices all over the casserole.

Put in oven for about 1 hour.

Take out, top with grated cheese, back to oven to melt

Answer 3

I cut up chunks of mushrooms, peppers and onions, then brown them in a pan with your sausages, transfer to a casserole dish, add red wine to the hot frying pan (keep the gas on here) it helps to deglaze the pan, then I pour the red wine into the casserole dish, add some stock to taste and cover with foil, then bake in the over. Really you can add whatever you like, there are no hard and fast rules to casseroles

Answer 4

Sausage Casserole with Potatoes

INGREDIENTS:

* 4 cups sliced potatoes
* 2 medium carrots, sliced
* 1 jar (16 ounces) small whole white onions, drained, or about 1 1/2 cups frozen thawed
* 2 tablespoons butter
* 2 tablespoons flour
* 1 1/2 cups beef broth
* 1/4 teaspoon pepper
* 1 pound pork sausage
* chopped fresh parsley, optional

PREPARATION:
Cook potatoes and carrots in boiling salted water just until tender; drain. Place in a lightly buttered casserole with onions. Melt butter in a saucepan over low heat; stir in flour. Gradually add beef broth, stirring constantly.

Cook and stir until thickened.

Add pepper to sauce; pour over vegetables in casserole. Shape sausage into 8 small patties; sauté slowly until just cooked through. Drain sausage patties and place on top of potatoes in casserole. Cover with lid or foil and bake at 375° for 20 minutes, or until vegetables are tender and casserole is hot. Sprinkle with chopped fresh parsley before serving.
Sausage casserole serves 4


Bon Appetit!

Answer 5

Sausages skinned (hot water helps), tinned tomatoes, slices of partly cooked potato, slices of apple (cooking or otherwise). Mix well and cook in moderate oven for an hour to so. All the flavours swap around and it's so yummy.

Answer 6

ooh, i have the best recipe for sausage casserole. if you go on to www.yummyfood.net and type in Paula's Sausage Casserole into the search, it is fantastic! very garlicky though

Answer 7

Neither of these call for wine but I'm sure if you added some it would taste great. For the 2nd I'd use less of the liquid.

Italian Sausage Charlotte
Ingredients:
Meat Mixture
1 1/2 pounds mild Italian sausage links
1 medium zucchini, sliced
8 ounces mushrooms, sliced
1 medium red or green bell pepper
1 jar (16 ounces) white Alfredo pasta sauce, divided

Topping
1/2 cup milk
2 eggs
1 garlic clove, pressed
2 teaspoons Pantry Italian Seasoning Mix, divided
1/8 teaspoon salt
16 slices firm white bread
1 can (14 1/2 ounces) diced tomatoes, drained
2 tablespoons fresh Parmesan cheese, grated


Directions:
1.Preheat oven to 400°F. For meat mixture, remove casings from sausage links; discard casings. Cut sausages crosswise into 1/2-inch pieces. Cook sausage in Stir-Fry Skillet over medium heat until well browned and no longer pink, turning with Nylon Turner as meat browns.
2.Meanwhile, using Ultimate Slice & Grate, slice zucchini using v-shaped blade. Slice mushrooms with Egg Slicer Plus®. Cut red bell pepper into 1/4-inch strips. Remove sausage from skillet; drain well on paper towels. Wipe out skillet with paper towels and add 1 cup of the Alfredo sauce; bring to a boil. Stir in sausage and vegetables. Pour mixture into Oval Baker, mounding slightly in the center.
3.For topping, in Small Batter Bowl, whisk together remaining Alfredo sauce, milk and eggs using Stainless Steel Whisk. Add garlic pressed with Garlic Press, 1 teaspoon of the Seasoning Mix and salt. Cut crusts off bread using Serrated Bread Knife. Dip bread into egg mixture, coating lightly; overlap bread in a circular pattern over sausage mixture, leaving center open.
4.Drain tomatoes in small Colander; transfer to small Colander Bowl. Add remaining 1 teaspoon Seasoning Mix; mix with Mix 'N Scraper®. Spoon tomato mixture into opening. Using Deluxe Cheese Grater, grate cheese over top. Bake 25-30 minutes or until edges are deep golden brown.



Spicy Sausage & Peppers Penne
Ingredients:
8 ounces uncooked penne pasta
1 pound hot Italian turkey sausage (about 4 links)
1 each: medium green, red and yellow bell pepper, cut into 1/4-inch strips
1/2 cup coarsely chopped onion
2 garlic cloves, pressed
1 can (14 1/2 ounces) diced tomatoes in sauce, undrained
1 can (8 ounces) tomato sauce
2 teaspoons Pantry Italian Seasoning Mix
1/4 cup (1 ounce) grated fresh Parmesan cheese


Directions:
1.Cook pasta according to package directions in Professional (4-qt.) Casserole; drain and keep warm.
2.Meanwhile, cook sausage in Family (12-in.) Skillet over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside. Cut bell peppers into 1/4-inch strips using Chef’s Knife. Coarsely chop onion using Food Chopper.
3.In same skillet, cook bell peppers, onion and garlic pressed with Garlic Press over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce and seasoning mix. Cook and stir 1-2 minutes or until heated through.
4.Place pasta in large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.

Cook’s Tips: We’ve chosen penne for this recipe, which are straight tubes of macaroni that are cut on the diagonal. Other sturdy shapes such as mostaccioli (short tubes), ziti (curved tubes) or rotini (spirals) can be used in this recipe. Perfectly cooked pasta should be al dente—tender but still firm to the bite. Test pasta for doneness before the time stated on the package. Get a head start on tomorrow’s dinner by cooking extra pasta. Drain the pasta thoroughly, then toss it with 1 teaspoon of oil to prevent the pasta from sticking together. Place in an airtight container or resealable plastic food storage bag and refrigerate up to 3 days. Use it in salads or soups, or toss it with your favorite sauce. Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

Answer 8

in ireland we call it coddle! my sister loves it but i think it looks like penis stew