Sausage and rosemary casserole

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Oil
1 Onion; sliced
2 Carrots; thinly sliced
450 grams Sausages; (1lb)
1 tablespoon Flour
1 tablespoon Tomato pur‚e
2 teaspoons Wholegrain mustard
2 teaspoons Schwartz Paprika
1 teaspoon Schwartz Rosemary
1 teaspoon Schwartz Garlic Granules
2 teaspoons Malt vinegar
300 millilitres Chicken stock; (1/2 pint)
1 Eating apple; sliced

Directions

Pre-heat the oven to 200C, 400F, Gas Mark 6.

Heat the oil in a large frying pan and fry the onion, carrots and sausages until softened and browned. Add the flour and cook for 1 minute. Blend together the tomato puree, mustard, herbs and spices, vinegar and stock.

Add to the pan and bring to the boil, stirring until thickened.

Transfer to a casserole dish, cover and bake for 30 minutes. Stir in the apple and bake for a further 10-15 minutes.

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