It’s the long weekend, it’s cold and I am being especially lazy. Alas, I still wanted to cook something delicious and healthy for dinner tonight. I went with an adaptation of my mum’s sausage casserole.
Let’s get straight into it
Chicken Sausage Casserole (serves 4-5)
What you’re going to need
8 medium chicken sausages (mine were parsley flavoured)
1/2 cauliflower, roughly chopped
2 medium carrots, chopped evenly
1 potato, chopped evenly
1 potato, sliced thinly using a mandolin
50 grams fresh green beans, chopped evenly
500 mls/2 cups reduced salt chicken stock
2-3 tablespoons cornflour
1 tablespoon cream
salt and pepper to season
olive oil for frying
- Place mandolin sliced potatoes in water and bring to a boil. Once boiling for 30 seconds, remove from heat and strain. Set aside.
- In a large cooking pot that can be used on the stove top, add some olive oil and bring to a medium heat. Add the sausages and cook until lightly brown. Remove from pan, slice into even pieces (~1cm each) and set aside.
- Preheat oven to 200 degrees Celcius.
- In the same cooking pot, add an extra drizzle of oil and add all the vegetables. Fry the veggies for 2-3 minutes. Add in the chicken stock, cream and cornflour. Leave to simmer for 5-10 minutes until sauce begins to thickens. Add the sausages back in. Simmer for another 5 minutes.
- In a large baking dish, add the casserole mix and top with the mandolin potato slices. Drizzle olive oil over the potatoes and spread with a pastry brush. Season with salt and bake in the oven for 20 minutes or until potatoes on the top are golden brown. Serve hot*.
*Recipe is freezer friendly, save your leftovers!