Treat the family to this easy-to-make, hearty sausage casserole made from low-fat sausages, shallots and peas - perfect any night of the week.
Do you fancy a hearty mid week meal? Why not try this delicious sausage and tomato casserole, served with a side of creamy mash, cauliflower and broccoli. It’s one of our favourite casserole recipes. Wonderfully warming and super filling dish that serves four people – or, double up on the ingredients and you’ve got a family feast. It’s an ideal family meal, or perfect to batch cook and store in the freezer in an air-tight container to use at a later date. With a cooking time of just 25 minute you will soon have a fabulous meal on the dinner table. It’s simple and easy to make – simply throw the ingredients into an oven tray and place in the oven with no-fuss. If you’re a vegetarian you can use vegetarian sausages, or a tofu/quorn version.
- 1 jar 750g Bolognese sauce
- 12 shallots, peeled and halved
- 450g low fat sausages
- 2tbsp vegetable oil
- 2½tbsp freshly chopped oregano
- 175g frozen peas
- 1-2 tsp Worcestershire sauce
- 3tbsp dry red wine
- To garnish:
- Freshly chopped flat leaf parsley
- To serve:
- Creamy mashed potato or crusty bread
Preheat the oven to 200°C/Gas Mark 6. Put the shallots and sausages into an 18cm round oven-proof dish. Cook in the oven for about 25-30 minutes or until golden brown.
Meanwhile, pour the Bolognese sauce into a pan along with the oregano, peas, Worcestershire Sauce and red wine.
Cook for 10 minutes until slightly reduced before adding the peas. Cook for a further 2-3 minutes until peas are cooked. Season to taste.
Serve the sausage casserole with creamy mashed potato or crusty bread and garnish with freshly chopped flat leaf parsley.
Top tip for making Sausage and tomato casserole
There are over 10,000 different varieties of tomato in existence and they come in an assortment of colours other than red. Yellow, pink, purple, black and even white tomatoes all exist too