Whilst I was visiting a friend in Oxford a few weeks ago her mum made the best sausage casserole I’ve ever had. I decided to try it for myself with a mixture of venison and pork sausages. It’s quick to prepare and ideal for a family meal or a dinner party, and can be done in the oven or in a slow cooker.
Serves 5-8 depending on portion size. I served it with mash and broccoli and cauliflower cheese.
- 6 venison sausages
- 10 pork sausages
- 1 pack (7 slices) smoked back bacon, cut into strips
- 2 large onions (one white and one red), cut into strips
- 200g mushrooms, quartered
- 3 tbsp tomato puree
- 300ml red wine
- 1 litre beef stock (I used two rich beef Knorr stockpots)
- 1tbsp olive oil for frying
- Seasoning: 1 tsp rosemary, 1 tsp thyme, 1 tsp garlic pepper and lots of of sea salt and freshly ground black pepper
- Preheat oven to 200C/ 390F/ Gas Mark 6.
- Chop the mushrooms, onions and bacon.
- Fry the onions and bacon in olive oil and add to a casserole dish.
- Brown the sausages in olive oil and the red wine, gently simmer to boil off the alcohol. Add to the casserole dish.
- Add the mushrooms, beef stock and seasoning to a lidded casserole dish and bake in the oven for at least 1 hour. (Or alternatively, if using a slow cooker instead of baking in the oven, cook on low for 8 hours.)
For a thicker gravy also add some beef instant gravy to the dish.