Sausages and vegetables with lots of great spices and flavours. You can use any type of sausages for this dish - even vegetarian ones. You could also add dumplings to this casserole- just add them half an hour before cooking ends.
1 large white onion
1 medium red onion
3 cloves garlic
1 tablespoon mixed herbs (or rosemary and basil)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon English mustard
1 heaped tablespoon of tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon sunflower or olive oil
6-8 med potatoes, halved
5 large carrots, chopped into large pieces
8 pork sausages
400ml chicken stock
200ml vegetable stock (or just use all chicken stock)
heaped tablespoon of tomato paste
casserole dish dish with lid
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Roughly slice white and red onions and garlic, put into a bowl. Add the mixed herbs, cumin, coriander, mustard, tomato paste and Worcestershire sauce and mix all together.
Fry in a pan containing the sunflower or olive oil for about 5 minutes - put back into bowl and put aside.
Par boil potatoes and carrots for 10 minutes. Cook the sausages under a grill or in a frying pan until almost cooked then cut them in half.
Add all ingredients into a large casserole dish with lid.
Add stock to casserole dish and stir the everything together gently.
Place covered dish in oven at 190 degrees C for about 2 hours, stirring every half hour or so.
Eat and enjoy - remember the rule of doing someone elses recipe is to experiment to your own tastes. you will notice there is no added salt and pepper to this dish - this leaves it up to the individual to adjust it for their tastes.
Loved this. Second tbsp tomato paste not needed. I had no red or white onions but 2 brown ones did the trick. Any beans or chick peas would do well in this as would some bacon. The carrots made it sweet - will do it again. Delicious - 12 Feb 2012