Chicken Sausage Casserole

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

Method

  1. Place mandolin sliced potatoes in water and bring to a boil. Once boiling for 30 seconds, remove from heat and strain. Set aside.
  2. 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.
  3. Preheat oven to 200 degrees Celcius.
  4. 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.
  5. 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!

 

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