Cumberland Sausage Casserole

Oh how the time flies. A very busy non-food, music-week has passed since I last posted. My suspicions were right: the blogging has to take a back seat. Seeing the hit stats depresses me. I think I may take the counter off, so I can pretend that lots of people are still checking out this silly little page ‘o’ mine.

Days away from home = no food in the house and no cooking. Tonight’s hang-over inspired fare is the only thing vaguely worth writing about. I managed to piece together a kind of Italian influenced Cumberland Sausage Casserole type thing, with limited ingredients.

What I Used:

4 Cumberland Sausages
1 Onion (sliced)
1 Clove Garlic (sliced)
1 x 410g Tin Haricot Beans
Frozen Garden Peas (handful)
Balsamic Vinegar (a good slug, nearly ½ wine glass)
Passata (sieved tomatoes, about 1 pint)
Water (about 1 cup)
Cayenne Pepper (about ½ tsp)
Fresh Parsley (handful, chopped)
Fresh Basil (about 1 tsp, chopped)
Salt & Cracked Black Pepper

How I Made It:

• Take a pan with some olive oil, over a medium heat. Add the sausages and onions to colour for approximately 3 mins. Add the garlic for a further minute.
• Add the balsamic vinegar and let it cook down for about 2 mins.
• Add remaining ingredients, apart from the parsley and basil. Reduce the heat to a simmer; cook uncovered for 20-25 mins until reduced and thick like a sauce consistency. Stir every few mins.
• Remove from the heat and stir in the chopped parsley, basil, salt & pepper to taste.

And that’s all there is to it. I ladled the finished casserole into deep plates and finished with a few parmesan shavings. Ideally eat this with crusty bread. I didn’t because I didn’t have any.

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