Sausage, Tomato and Potato Bake

This is a really easy bake, pop it in the oven, forget about it for 15 mins, add some stuff, forget about it for another 15 mins, stir in the some pesto, dinner! I made it when I got back from a trip and was more concerned about getting stuff done around the house whilst it was cooking. It's damn delicious too!

Sausage, Tomato and Potato Bake
(Serves 2)

4 sausages, cut in half
200g new potatoes
1 onion , cut into 8 wedges
20 cherry tomatoes, halved
150g mushrooms, chopped
4 sun-dried tomatoes, sliced
2 tbsp basil pesto
salt and pepper

Preheat the oven to 200C.

Put the sausages, onions and potatoes into a roasting tin and spray with cooking spray. Put in the oven.

After 15 mins add the cherry tomatoes and mushrooms, stir and continue to cook for another 15 mins.

Removed from the oven and stir in the sun-dried tomatoes and pesto. Serve with a green salad.

Sausage, Cheddar and Mushroom Pasta Bake

I made this delicious pasta bake for dinner a couple of weeks ago. It was fab, really easy to make. I made a couple of changes, I added green beans to the recipe and I put tomatoes on top before the finally bake as I love tomatoes in macaroni cheese!

Sausage, Cheddar and Mushroom Pasta Bake (from Sainsbury's Magazine)
(Serves 6)

8 sausages
2 tbsp oil
2 red onions, chopped into wedges
300g mushrooms, halved or quartered
400g macaroni
200g green beans, chopped in half
400ml crème fraîche
200g mature cheese

Preheat the oven to 200°C.

Cut each sausage into three and put in a large roasting tin. Drizzle over the oil, season with black pepper and toss. Roast for 15-20 mins until the sausages are starting to colour.

Mix in the red onion and mushrooms and cook for a further 20 mins or until they are tender and the sausages are golden.

Meanwhile, bring a large pan of water to the boil and cook the pasta for 10 mins adding the green beans for the last 3 mins of cooking time. Drain and toss in the tin with the sausages, onions and mushrooms. Spoon over the crème fraîche and stir it through, along with half of the cheese. Sprinkle the remaining cheese on top and bake for 10-15 mins until golden and crusty.

Sausage and Bean Pie with Ciabatta Crumbs

This is a delicious pie, lovely and filling and will be perfect for the coming winter months. The original recipe suggests Toulouse sausages but I used others and it was still delicious.

Sausage and Bean Pie with Ciabatta Crumbs (from The Times)
(Serves 4)

For the spiced tomato sauce:
2 tbsp olive oil
2 red onions
2 large garlic cloves
½ tsp fennel seeds
1 tsp cumin seeds
2 tsp ground coriander
2 x 400g tins chopped tomatoes
1 tbsp brown sugar

For the pie:
4 tbsp olive oil
8 sausages
150g chorizo cooking sausage, sliced
1 x 400g tin cannellini beans, drained and rinsed
1 small bunch of fresh flat-leaf parsley, leaves chopped
140g ciabatta bread, torn into pieces
zest 1 lemon, grated
salt

Make the spiced tomato sauce: heat the olive oil over a gentle heat. Add the onions, and cook for 5 mins to soften. Add the garlic and spices, and cook, stirring, for a couple more mins. Pour in the tomatoes, add the sugar and a pinch of salt. Stir well then simmer gently, uncovered, for about 30 mins.

Preheat the oven to 200C. Heat 2 tbsp of olive oil in your casserole pan over a medium-high heat. Add the sausages and brown them all over, then add the chorizo and fry for a min or two, or until starting to crisp at the edges. At this stage your sausages won’t be fully cooked through, but that’s okay. Add the beans, half the parsley and the tomato sauce.

Pulse the torn ciabatta in a food processor for just a few seconds or until it forms rough breadcrumbs. Stir in the remaining oil, half the remaining parsley, half the lemon zest and a little salt.

Pile the crumb mixture on top of the sausage mixture, spread out evenly and bake in the oven for 35–40 mins or until the crust is golden and the sausages are cooked through. Cover with foil if it starts to brown too much. Once cooked, sprinkle with the remaining parsley and lemon zest and serve.

Sausage and Bean Pie with Ciabatta Crumbs

This is a delicious pie, lovely and filling and will be perfect for the coming winter months. The original recipe suggests Toulouse sausages but I used others and it was still delicious.

Sausage and Bean Pie with Ciabatta Crumbs (from The Times)
(Serves 4)

For the spiced tomato sauce:
2 tbsp olive oil
2 red onions
2 large garlic cloves
½ tsp fennel seeds
1 tsp cumin seeds
2 tsp ground coriander
2 x 400g tins chopped tomatoes
1 tbsp brown sugar

For the pie:
4 tbsp olive oil
8 sausages
150g chorizo cooking sausage, sliced
1 x 400g tin cannellini beans, drained and rinsed
1 small bunch of fresh flat-leaf parsley, leaves chopped
140g ciabatta bread, torn into pieces
zest 1 lemon, grated
salt

Make the spiced tomato sauce: heat the olive oil over a gentle heat. Add the onions, and cook for 5 mins to soften. Add the garlic and spices, and cook, stirring, for a couple more mins. Pour in the tomatoes, add the sugar and a pinch of salt. Stir well then simmer gently, uncovered, for about 30 mins.

Preheat the oven to 200C. Heat 2 tbsp of olive oil in your casserole pan over a medium-high heat. Add the sausages and brown them all over, then add the chorizo and fry for a min or two, or until starting to crisp at the edges. At this stage your sausages won’t be fully cooked through, but that’s okay. Add the beans, half the parsley and the tomato sauce.

Pulse the torn ciabatta in a food processor for just a few seconds or until it forms rough breadcrumbs. Stir in the remaining oil, half the remaining parsley, half the lemon zest and a little salt.

Pile the crumb mixture on top of the sausage mixture, spread out evenly and bake in the oven for 35–40 mins or until the crust is golden and the sausages are cooked through. Cover with foil if it starts to brown too much. Once cooked, sprinkle with the remaining parsley and lemon zest and serve.

Sausage and Veg Casserole

I love this casserole. It's packed full of spring veg and feels much lighter than a winter casserole. I actually used asparagus and sugar snap peas instead of broad beans. I used this to clean out the fridge of veg and creme fraiche, which is why it has way too much sauce, I had more creme fraiche than I realised! The taste of this is just so good. I served it with cauliflower mash. 

Sausage and Veg Casserole (from Good Food Magazine July 2013)
(Serves 4)

1 tbsp olive oil
12 sausages
1 small onion, chopped
1 fennel bulb, quartered, then sliced
2 garlic clove, crushed
½ red chilli, finely chopped
2 tsp fennel seed
2 tbsp plain flour
150ml white wine
500ml chicken stock
200g pack green bean, halved
300g broad bean, double podded
300g pea
200g pot half-fat crème fraîche
zest 1 lemon, juice of ½
handful parsley, chopped
handful basil, chopped

Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate.

Tip the onion and fennel into the pan and cook for 10-15 mins until soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few more mins, stirring occasionally.

Stir in the flour and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well.

Cover and simmer for 30 mins. Add the green beans, broad beans and peas, then cook, uncovered, for 2 more mins. Stir in the crème fraîche, lemon zest and juice, and herbs. Serve.

Merguez Bean Pot

This is a bit like poshed up baked beans. It was delicious and very filling. I am lookimg forward to having seconds on toast!

Merguez Bean Pot (from Good Food Magazine August 2014)
(Serves 4)

2 tbsp olive oil
500g merguez sausages, cut into bite-sized pieces
2 onions, chopped
1 red pepper, chopped
2 x 400g cans chopped tomatoes
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 tbsp brown sugar
2 x 400g cans cannellini beans or red kidney beans, drained
small bunch coriander or parsley, chopped

Heat the oil in a large saucepan, add the sausages and fry until browned. Add the onions and pepper, and fry for 5 mins until softened.

Add the tomatoes and 1 can of water, the Worcestershire sauce, mustard and sugar. Season and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 15 mins.

Stir in the beans, return to a simmer and cook for a further 5 mins. Scatter with parsley or coriander and serve in bowls.

Kielbasa and Sauerkraut Skillet Bake

This is the last of that languishing jar of sauerkraut. I actually really enjoyed this dish, it was caramelised and yummy with the crispy potatoes on top.

Kielbasa and Sauerkraut Skillet Bake (from Platings and Pairings)
(Serves 6)

2 tbsp oil
1 onion, chopped finely
3 cloves garlic, minced
1 red pepper, seeded and thinly sliced
1 tsp fennel seeds
2 tbsp Dijon mustard
Pinch of cayenne
salt and pepper
125ml dry white wine or vermouth
2 tbsp chopped parsley
400g kielbasa sausage, sliced
450g sauerkraut, rinsed and squeezed dry
5 tbsp sour cream
1 cup shredded Emmental cheese
2 potatoes, thinly sliced
1 tsp oil

Preheat the oven to 200C.

Heat 2 tbsp of oil in a large oven-proof frying pan over a medium heat. Add the shallot, garlic and red pepper and cook until softened. Add the sliced sausage and saute until beginning to brown. Add the sauerkraut, mustard, fennel seeds, cayenne, and pepper, and stir until heated through, about 4 mins.

Add the wine and parsley and cook for an additional 2 mins. Spread the sour cream over the mixture and sprinkle with cheese. Toss the potato slices with 1 tsp oil and the salt. Arrange the seasoned potatoes in a tight formation over the sauerkraut mixture and bake for 40-50 mins, until the potato slices are browning at the edges and the mixture is bubbling. Serve.

Squash Gnocchi, Sausage and Kale Bake

I have a lot of squash leftover sitting in my shed from the Pick Your Own back in October. So I'm now endeavouring to do things with it, the first thing I thought of was gnocchi, so I made a huge batch of the dough, most of which I froze but the rest of which I used to make this lovely bake. It was very tasty.

Squash Gnocchi, Sausage and Kale Bake
(Serves 4)

250g gnocchi or squash gnocchi
6 sausages, sliced
1 bunch kale, tough stems removed and leaves chopped
2 tbsp butter
2 cloves garlic, minced
2 tbsp plain flour
250ml milk
2 tbsp pesto
100g mozzarella, grated
salt and pepper, to taste
25g parmesan cheese, grated

Preheat the oven to 180C. Grease an ovenproof dish.

Bring a large pot of water to boil. Cook gnocchi according to package instructions. Drain and set aside.

In a large frying pan, cook the sausages over a medium-high heat for 8-10 mins or until thoroughly cooked, stirring frequently; set aside. Place the frying pan back on the heat and cook the kale for 5 mins, or until wilted a little. Put the sausage back into the frying pan.

In a saucepan over a medium heat, melt the butter. Stir in the garlic and cook until lightly golden, about 1 min. Whisk in flour until mixture thickens. Add the milk gradually and whisk until the sauce thickens. Stir in the pesto and 50g of the cheese. Stir until smooth. Season with salt and pepper.

Add the gnocchi, sausage, and kale to the cheese sauce and stir to combine, pour into the ovenproof dish. Sprinkle with the remaining mozzarella and parmesan. Cover with foil and bake for 25 mins. Remove the foil and bake for an 5 mins longer, or until the cheese is golden and melted. Serve with a green salad

Kielbasa, Sauerkraut and Mushrooms

I have an enormous jar of sauerkraut. They only seem to come in huge jars! Then you have to find things to do with it! So this is one idea, it's actually really scummy, I loved this recipe and the coolness of the sour cream just helps to set all the flavours off.

Kielbasa, Sauerkraut and Mushrooms (from Nigel Slater in The Guardian)
(Serves 2)

1 onion, chopped
200g chestnut mushrooms, sliced
200g kielbasa, sliced
2-3 tbsp oil
200g sauerkraut, rinsed
2 tbsp dill, chopped
2 heaped tbsp soured cream

Heat a tbsp of oil in a large frying pan then add the onion and let it soften over medium heat for 5 mins, then add the mushrooms and kielbasa.

Continue cooking until the mushrooms are starting to turn golden brown. Add the sauerkraut to the pan, tucking it among the mushrooms and onions. Season with salt, pepper and the chopped dill. Divide between 2 bowls and top with the soured cream

Squash, Sausage and Chard Pasta

I loved this pasta dish, I think squash makes the most awesome pasta sauce and I used some lovely Italian sausages. I'm definitely going to try making some different variations on this.

Squash, Sausage and Chard Pasta (from Green Lite Bites)
(Serves 4)

1 small onion, chopped
3 cloves of garlic, chopped
8 sausages
400ml chicken stock
1-2 acorn squash, peeled and cut into chunks
4 tbsp 0% greek yogurt
1 tsp dried sage
1/8 tsp ground nutmeg
salt and pepper
250g whole wheat pasta
100g swiss chard, sliced

Bring a pan of water to the boil and add the squash, cook for 15-20 mins, then drain and puree.

Bring a pan of water to the boil and cook the pasta according to packet instructions.

Meanwhile, heat a little oil in a frying pan and brown the sausage with the onion and garlic. Once brown add the chicken broth and bring to a boil.

Lower the heat to medium and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep over a medium heat until the sauce begins to boil again then lower to a simmer.

Drain the pasta and add to the frying pan with the squash and sausage. Stir to coat. Add the chard and stir in until it wilts. Serve.

Farro and Roasted Veg Salad with Merguez Sausages

I have a hankering for roasted veg last week and so I made a salad. It was delicious without much effort!

Farro and Roasted Veg Salad with Merguez Sausages (adapted from Jamie Oliver)
(Serves 8)

400g farro or bulgar wheat
5 courgettes, halved lengthways, sliced
2 bulbs fennel, trimmed and thickly sliced
1 red onion, peeled and cut into chunks
2 red peppers, deseeded and cut into chunks
2 aubergines, cut into chunks
4 cloves garlic,  peeled
extra virgin olive oil
8 merguez sausages
splash herb or white wine vinegar
1 good bunch fresh herbs, such as flat-leaf parsley, basil, mint and oregano, chopped
1 squeeze lemon juice
salt and pepper

Preheat the oven to 200ºC. Soak the farro or bulgar wheat in cold water for 20 mins, then drain.

Put all the vegetables and garlic cloves into a roasting trat and toss together with a good splash of oil. Season well. Spread the vegetables out in one layer. Roast in the oven for 30 to 40 mins, removing the trays from the oven and carefully shaking them every now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle the vinegar over the vegetables as soon as they come out of the oven and set aside to cool.

With 20 mins to go, put the merguez sausages into the oven on a baking sheet. When cooked remove from the oven and leave to cool. Chop into bite-size pieces.

Meanwhile cook the farro according to packet instructions. Dress the farro with a good splash of olive oil and a squeeze of lemon juice, add the herbs, season with salt and pepper and toss with the roast vegetables and merguez. Pack into a lunchbox or serve.

Sausage, Barley and Kale Stew

This stew was again deliciously filling, proper winter comfort food. I used really flavourful mediterranean sausages and they were fantastic.

Sausage, Barley and Kale Stew (from The Guardian)
(Serves 4)

3 tbsp oil
8 sausages
2 onions, sliced
2 carrots, peeled and diced
240g pearl barley, rinsed with cold water
2 sprigs rosemary, leaves finely chopped
1l chicken or veg stock
salt and pepper
300g kale, tough stalks removed, roughly chopped

Heat 2 tbsp of oil in a large pan. Add the sausages and fry for 10-12 mins, turning, until browned all over. Transfer the sausages to a plate and set aside.

Turn the heat down and add the last 1 tbsp of oil to the pan. Gently fry the onion and carrot for 5-6 mins, stirring occasionally, until softened.

Add the barley, stir for a min, then add the rosemary and stock. Season well with salt and pepper. Simmer for 10 mins, then return the sausages to the pan. Simmer for another 20 mins.

Add the chopped kale, cover and simmer for another 5-10 mins, until wilted. Serve.

Sausage and Potato Curry

I made a mistake with this curry. The sausages I used had chilli in them too, so with the sauce it was too spicy to eat! I managed about half and then had to give up. However if you used normal sausages this would be really tasty.

Sausage and Potato Curry (from The Guardian)
(Serves 4)

3 tbsp oil
8 sausages
2 medium onions, thinly sliced
3cm ginger, grated
1 green chilli, finely chopped
5 garlic cloves, crushed
400g baby new potatoes (around 10)
400g chopped tomatoes
1⅓ tsp ground cumin
1⅓ tsp ground coriander
½ tsp chilli powder
½ tsp turmeric
½ tsp salt
Coriander, chopped, to garnish (optional)

Heat 1 tbsp oil in a frying pan with a lid. Add the sausages and fry until they are brown all over. Take them out of the pan and leave them to rest on one side.

Turn the heat down and add 2 tbsp oil to the pan and the onions. Fry for 10 mins or until soft and brown before adding the ginger, garlic and green chilli. Fry for 1 min then add the potatoes.

Stir the potatoes and onions, add 2 tbsp water and put the lid on. Cook for 5 mins then add the tomatoes. Keep the lid off and cook for a further 5 mins, then add the spices, salt and sausages back in and cook for a further 10 mins until the potatoes are cooked through.

Serve with finely chopped coriander, rice or chapatis.

Bigos

Lovely Polish stew full of meat and sauerkraut. 

Bigos (from Good Food Magazine October 2015)
(Serves 4-6)

50g butter
1 onion, sliced
1 tsp juniper berries, crushed
½ tsp caraway seeds
300g lean pork belly, cubed
1 tbsp brown sugar
500g sauerkraut
half white cabbage, shredded
200g fresh chopped tomatoes or 400g tin chopped tomatoes
500ml chicken or beef stock
10g dried mushroom
300g smoked Polish sausage, such as kabanos, chopped
1 apple, grated
salt and pepper

Melt the butter in a large casserole. Add the onion and sauté over a medium heat until the onion is softened and translucent. Sprinkle over the juniper berries and caraway seeds, then add the pork. Sprinkle over the brown sugar. Turn the heat up for a couple of mins, turning the meat so it browns well.

Drain the sauerkraut and squeeze out the excess water. Add to the casserole with the white cabbage and tomatoes, then pour over the stock. Simmer for about 30 mins.

Meanwhile, soak the dried mushrooms in warm water. When they have softened, drain, adding their soaking liquor to the meat. Chop the mushrooms finely and add these to the casserole, along with the sausage and apple. Simmer for another 1 hr 30 mins and serve.

Hot Mustard Lentils with Beetroot and Spicy Sausages

Looking for an interesting way to use up merguez sausages I came across this recipe using lentils and beetroot. I cheated a little and used ready cooked beetroot that I heated up in some foil in the oven for about 20 mins, making this a really quick and easy meal. It was also really satisfying.

Hot Mustard Lentils with Beetroot and Spicy Sausages
(from Good Food Magazine January 2015)
(Serves 4)

500g raw beetroot
2 tbsp olive oil
1 large red onion, cut into wedges
2 garlic cloves, finely sliced
1 tsp caraway seeds
8 merguez sausages
2 x 250g pouches ready-cooked puy lentils
75g watercress, stalks removed

For the dressing
4 tsp Dijon mustard
juice 1 lemon
4 tbsp extra virgin olive oil

Heat oven to 180C. Top and tail the beetroot, then cut into wedges. Put the beetroot in a roasting tin, drizzle over the olive oil and toss with the onion, garlic and caraway seeds. Roast for 45 mins until the beetroot is tender and the onion is sticky and charred.

Heat the grill and cook the sausages until golden. Make the dressing by whisking together all the ingredients. While the beetroot is still warm, toss with the lentils and dressing.

Put the watercress into a bowl, top with the beetroot and lentils and serve with the sausages on top.

Spring Veg Sausage Casserole

Ok so it's not really the weather for casseroles, but this is a delicious one and well worth making. I used broad beans out the garden and I would recommend double podding them but I didn't bother and it would have been better if I had. This is just such a bright and flavourful dish, I love all the fresh veggies in it.

Spring Veg Sausage Casserole (from Good Food Magazine July 2013)
(Serves 4)

1 tbsp oil
8 good-quality sausages
1 small onion, chopped
1 fennel bulb, quartered, then sliced
2 garlic cloves, crushed
2 tsp fennel seeds
2 tbsp plain flour
150ml white wine
500ml chicken stock
200g pack green beans, halved
300g broad beans, double podded (unpodded weight)
300g peas
zest 1 lemon, juice of ½
handful parsley, chopped
handful basil, chopped

Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate. Tip the onion and fennel into the pan and cook for 10-15 mins until nice and soft, then add the garlic and the fennel seeds. Cook for a few mins more, moving everything around the pan now and then, to prevent the garlic from burning.

Stir the flour into the vegetables, and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 mins.

Add the green beans, broad beans and peas, then cook, uncovered, for 2 mins more. Stir in the lemon zest and juice, and herbs. Add a little more salt and pepper if it needs it, then serve with crusty bread.

Sausage and Chicken Bean Chilli

Ok so not strictly Mexican, I did have some mojito sausages that needed using and I was looking for something Mexican to do with them. I adapted the recipe quite a lot to make it more filling and to use fresh ingredients instead of frozen. 

Sausage and Chicken Bean Chilli (adapted from Sainsburys)
(Serves 4)

4 sausages
1 tbsp  oil
2 chicken breasts, cut into chunks
1 large onion, chopped
2 garlic cloves, chopped
2 peppers, chopped
200g black beans
390g chopped tomatoes
2 tbsp spicy chipotle chilli paste
100g frozen sweetcorn

Preheat the grill to medium and grill the sausages to pack instructions for 15-20 minutes, turning frequently until golden and cooked through. Remove and slice on the diagonal.

Meanwhile, heat the oil in a deep frying pan over a high heat and cook the chicken until golden brown. Remove from the pan and turn the heat down to medium. Add the chopped onion and garlic, and cook, stirring occasionally, for 3-5 mins until the onions are turning golden. Add the peppers and cook for 2 mins.

Add the chicken, black beans, chopped tomatoes, chipotle paste and sweetcorn to the onions in the frying pan, bring to a gentle simmer and cook for 10 mins. Just before serving slice the cooked sausage and add to the pan.

Serve the chilli with rice and a sprinkling of the grated cheese if you wish.

Sausage and Bean Casserole

This is a really simple easy to make but very flavourful sausage casserole, especially if you use good quality sausages. I had some nice plump Northumberland Sausages from a farm shop.

Sausage and Bean Casserole (from Good Food Magazine October 2011)
(Serves 4)

1 tbsp vegetable oil
8 pork sausages
2 celery sticks, chopped
2 carrots, chopped
1 onion, chopped
1 tbsp tomato purée
400g can butter beans
400g can baked beans in tomato sauce
½ small bunch thyme
200ml hot chicken or vegetable stock
2 slices white bread, whizzed to crumbs

Heat half the oil in a large casserole dish, then brown the sausages all over. Remove from the pan and set aside. Add the remaining oil, tip the veg into the dish and fry for 10 mins. Stir in the tomato purée and cook for 1 min more.

Heat oven to 200C. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle over the breadcrumbs, then bake in the oven for 25-30 mins until the crumbs are golden and the stew is bubbling.

Sausage with Warm Red Cabbage and Beetroot Slaw

The beetroot and red cabbage slaw was delicious and went really well with the sausages. Slightly sweet, slightly sour it was just perfect. I served it by itself, but it would be lovely with crusty bread as the original recipe suggested.

Sausage with Warm Red Cabbage and Beetroot Slaw (from Good Food Magazine May 2012)
(Serves 4)

8 pork sausages
100ml balsamic vinegar
100g soft dark brown sugar
1 tbsp cumin seed
140g mixed dried vine fruit, such as currants, raisins and sultanas
1 red cabbage, about 800g 12oz, shredded
4 beetroot, about 350g, grated

Heat oven to 200C. Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.

Meanwhile, put the vinegar, sugar, cumin and dried fruit into a large pan and gently heat until sugar dissolves. Bring to the boil, then bubble for 3 mins or until slightly reduced. Tip in the cabbage and beetroot, stir well, then cook for 10 mins more.

Serve with mustard.

Corn Dog Casserole

I'm trying to find some easy options for lunch, things I can just pull out of the freezer, defrost and have ready to eat at work. Remember the Sandwich Pies? Just like that and I thought this would be perfect as the binding of the cornbread would help hold everything together. I tried a sneak peek on Sunday morning and it was yummy. I used Jiffy cornbread mix which is tough to get in the UK, maybe I should suggest to Tesco to add it to their American range instead of Lucky Charms which just made kids hyper! I also have plans for fishy sandwich pies, burritos and another cornbread sandwich type thing. Then I have no excuse!

Corn Dog Casserole (adapted from Taste of Home)
(Serves 4-6)

2 celery sticked, halved and sliced

2 tbsp butter

3 spring onions, sliced

4 hot dogs

1 eggs

60ml milk

2 tsp Italian seasoning

1/4 teaspoon pepper

1 8 oz packet corn bread/muffin mix

100g cheddar cheese, grated

In a small frying pan, sauté the celery in butter for 5 mins. Add the onions; sauté for 5 mins longer or until the vegetables are tender. Place in a large bowl and set aside.

Preheat oven to 200°C. Cut the hot dogs lengthwise into quarters, then cut into thirds. In the same frying pan, sauté the hot dogs for 5 mins or until lightly browned, add to vegetables. Set aside ¼ of the mixture

In a large bowl, whisk the eggs, milk, Italian seasoning and pepper. Add the larger chunk of the hot dog mixture. Stir in the corn bread mix. Add ¾ of the cheese. Spread into a shallow 3l baking dish. Top with the reserved hot dog mixture and remaining cheese.

Bake, uncovered for 30 mins or until golden brown.