Low(-ish) fat sausage casserole
Sausage casserole is one of those things I love to cook during the winter, and I think winter is definitely here.
I bought some low-fat pork sausages and dry-cure smoked back bacon from Waitrose for brunch on Sunday; I used up the remaining sausages and bacon last night in what Sam said was an excellent sausage casserole. I agree, so I thought I’d share the recipe with you.
For two
- 4 low-fat sausages
- 2 rashers of back bacon, most of their fat removed and cut into strips (not too small, or the bacon will get lost in the gravy)
- 3 or 4 leeks (I used organic ones from our weekly veg box)
- 2/3 of a can of flageolet beans (use whatever you have to hand)
- Olive oil
- A glass of supermarket ruby port
- Beef stock from a Knorr cube (use the real stuff, if you have it)
- A good few sprigs of thyme, tied together like a bouquet garni
- Salt and pepper to taste
Cook the sausages gently under the grill to eliminate as much fat as possible. Fry the bacon until golden in a little olive oil in the pan you’re using for the casserole (I used my trusty Le Creuset pot). I want as much flavour as possible from the bacon, so I’ll put up with the extra fat.
Remove the bacon and drain on kitchen paper with the cooked sausages.
Slice the leeks into 1cm rings, and fry gently until soft and starting to turn golden. Separate the leeks as you cook.
Add the port and stock. Tip in the washed and drained flageolet beans. Add the thyme and seasoning – not too heavy on the seasoning; you can check it and adjust just before serving.
Bring gently to a simmer. Pop on the lid and forget it while you cook the mash.
Sweet potato mash
- Equal quantities of sweet potato and potato (you know how much you like to eat, so I’ll leave the amounts to you), peeled and cut into cubes for boiling
- Salt and pepper
- A little freshly grated nutmeg
- 1 or 2 tablespoons low-fat creme fraiche
Boil the potatoes in salted water until tender. Drain, then mash over a low heat. Add salt, pepper and nutmeg to taste. Beat the creme fraiche in with a wooden spoon.
Serve with a green vegetable – our veg box, rather bizarrely, came up with some spring greens!
January 31st, 2007 at 1:45 pm
Hi, I love your blog! Your recipes are so interesting!
I thought you or your other fans might be interested in this competition I stumbled upon at the supermarket yesterday for budding food writers.
There’s even a £20,000 book contract up for grabs!
I know I can’t resist it!
http://www.waitrose.com/food_drink/wfi/foodpeople/writersandcritics/0701034.asp
February 1st, 2007 at 12:56 pm
Thanks Jan
Sounds like a goody. I’ll give it a read.
David
June 8th, 2009 at 2:07 am
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