Monday is a catch up day for me. I tidy up after the weekend, have a long walk to make up for all the wine and mince pies (or walk/run this morning as I have signed up for the MCR 10K in May!). I also use up whatever food we have left in, normally due to any meal plan fails that may have occurred – hey, we all them don’t we? I have a midweek Ocado pass so I tend to sit down and meal plan then order food to arrive on a Tuesday. (By the way, I am getting back on the horse with my vlogging at the mo, so I’ll be doing a grocery haul tomorrow on my YouTube channel!)
Yeah, so the above is what I did today… I had a few sad looking veggies in the bottom of the fridge, plus some gorgeous venison sausages from the butcher. And this is what I made. This is a really nice way of using up any vegetables you have lying around – never, ever chuck them out! Seriously, you could use anything in this casserole. I used a slightly weird combination of spring onions, courgette, yellow pepper, red onion and carrot… But diced small and softened with oil and garlic, they created a really nice base for a casserole.
This really is an adaptable recipe – it would be great with root veg or sweet potatoes and even a tin of cannellini beans to make it into a cassoulet type thing. I was going to serve it with some brown rice, but then sometimes think kids eat the carby side more than the main meal, so I’ll be serving it as is later at dinner time.
Makes: enough for 4 people
Takes: 2 hours
- 8 sausages (I used venison, but any will do)
- A selection of vegetables, diced small (I used 3 spring onions, 1 yellow pepper, 1 courgette, 2 carrots, 1 red onion)
- 3 cloves garlic
- 1 tablespoon vegetable oil
- 500ml beef stock
- 1 tablespoon plain flour
- 1 tablespoon redcurrant jelly
- 1 tablespoon Worcestershire sauce
- Preheat oven to 150C.
- Heat some oil and brown the sausages very well in a large casserole dish.
- Take them out and set them aside. Now add diced veggies and garlic to the pan. Soften for about 15 minutes.
- Add flour and stir well.
- Tip in stock and stir. Add sausages back in.
- Pop redcurrant jelly and Worcestershire sauce in and mix.
- Bake in oven for about 1 1/2 hours.
- Serve as is or with mash or rice.