Sausage Casserole

It’s a warm winter dish and I had a different version of this dish in Canterbury University Campus in Christchurch. I served this at home, as a hearty lunch dish with some bread. You could manipulate this dish by adding any veggies depending on what your family loves.

Difficulty level: Low

Serves: 6-7

Preparation time: 40 mins cooking time and prep time additional

Can be served as: Main Course dish

Ingredients:

Pork Sausage – 500 gms

Turmeric – ¼ tsp

Refined oil – as per required

Ginger Garlic paste – 1 tsp

Onions – 1 big sliced

Tomatoes – 2 big diced

Potatoes – 3 big ones; dices into 4 pieces each

Salt – as per required

Pepper – ½ tsp grounded

Water – as per needed

Thickener – mix some whole wheat flour with some water till it forms a nice thick paste.

Preparation method:

Place a kadai on stove and add 1 tbsp oil; once hot, add the sausage. The sausages will have plenty of fat and some water. Once the sausages start leaving its fat, add some water so that the sausages don’t stick to the kadai. Cover with lid and let them cook on medium flame. Keep adding some water if need so that the kadai doesn't dry up. Let the sausage cook half the way and then add onions, ginger garlic paste, tomatoes, salt and pepper.

Once the tomatoes have cooked, add diced potatoes. Add water so that it just covers the sausages and potatoes. Let it cook for 15-20 minutes or till the potatoes have cooked through.  If you feel the gravy is not enough, please add some water. The gravy will be slightly watery so you can add 1-2 tbsp of the thickener. Once the gravy has thickened, simmer and cook for 2 mins and take off from heat.

Serve hot with dinner rolls, croissants or garlic bread.  

Reality Check

• Pork Sausages are the best for this dish; if you don’t eat pork, then you may use chicken sausage.Since chicken sausages don’t need much cooking, don’t cook it first as per the method. Just start by cooking the onions and then add the rest.
• If you are using big pork sausages, then cut it into pieces when it’s cooked half way through so that it’s easy to eat. Don’t cut the pork sausages when raw else they will become like mince meat when it cooks.  I have used cocktail sized ones hence I don’t cut it
• Great option for a cozy winter dinner when you want to cook something quickly
• You can use mushrooms as well; they are a great add on
• Serve in small pot shaped bowls individually and wait for the raving to come!