A crude but satisfying sausage casserole. Serves 4 and takes about 70 min.
Ingredients
- Sausages - × 8 (It doesn’t hurt too much to add more!)
- Onion - × 1
- Carrot - × 1
- Tomatoes (tinned) - × 1
- Bulgar wheat - 50 g
- Olive oil - 1 tbsp
- Garlic - × 2 cloves
- Weak vegetable stock - 570 ml
- Herbs (of some sort) - some
Preparation
- Prepare the onion, garlic as appropriate and chop the carrot into ~0.7 cm thick half-circles
- If you’re using vegetarian sausages (which work nicely in the recipe) then you will want to cook the sausages separately, during the first 30 min simmer (roasting works well for large numbers); once cooked, cut them up into chunks
Instructions
- Sweat the onions and garlic in the oil
- Add the carrots, sausages and herbs and fry for 5 min
- Add the tomato, bulgar wheat and stock
- Bring to the boil, then cover and simmer for 30 min
- Use water to adjust the consistency if necessary
- Add the sausages
- Simmer for a further 30 min, or until you get hungry/bored