This is a recipe for a main course which can be made for under £5.00
Ideal for our seasonal Scottish spring time weather !
Sausage Casserole for 6 people |
Cost |
| 1–2 tbsp sunflower oil | £ 0.02 |
| 12 pork sausages | £ 1.50 |
| 6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths | £ 0.08 |
| 2 medium onions, thinly sliced | £ 0.32 |
| 2 garlic cloves, crushed | £ 0.06 |
| ½–1 tsp hot chilli powder or smoked paprika | £ 0.02 |
| 1 x 400g/14oz can chopped tomatoes | £ 0.34 |
| 300ml/10fl oz chicken stock (one chicken stock cube) | £ 0.19 |
| 2 tbsp tomato purée | £ 0.02 |
| 1 tbsp Worcestershire sauce | £ 0.02 |
| 1 tsp dried mixed herbs | £ 0.03 |
| 2 bay leaves | £ 0.03 |
| 1 tsp dried thyme | £ 0.03 |
| 100ml/3½fl oz red or white wine (optional) | £ 0.72 |
| 1 x 400g/14oz can mixed beans | £ 0.50 |
| salt and freshly ground black pepper | |
| 500g Basmati Rice | £ 0.89 |
£ 4.77 |
|
| Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside. Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages. | |
| Put the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil. Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently. | |
| Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer. | |
| Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs. | |
| Pour in the wine, or some water if you’re not using wine, and bring to a simmer. | |
| Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time. | |
| Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick. | |
| For the Basmati rice bring a saucepan of salted water to the boil than stir the rice in and simmer for about 5 minutes or until the rice is tender. Drain, add some pepper and serve with the Sausage Casserole. |
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