Sausage Casserole and Sweet Potato Mash
Submitted - Ben
4 Cumberland sausages
2 banana shallots, chopped
1 medium carrot, peeled and diced
3 Tomatoes, peeled and de-seeded (or chopped tomatoes)
50ml Cider vinegar (or white wine vinegar)
100g Puy lentils, cooked
500ml hot brown stock
Fennel seed (ground)
Method1. For the casserole: heat a little olive oil a deep oven-proof casserole. Colour the sausages, making sure they don't burst. Remove from the pan and set aside.
2. Add the shallot and carrot to the pan and cook until coloured. Add the fennel and continue to cook. Add the chopped tomato, and cider vinegar and cook over a low heat for 15-20 minutes until the sauce is reduced.
3. Preheat the oven to 140C/Gas 1.
4. Return the sausages to the pan and add the cooked lentils. Pour over the stock and add the thyme sprigs and season. Bring the liquid to the boil, then cover with a lid and cook in the oven for 40 minutes - 1 hour until the sausages are cooked through. Skim the fat off the top of the casserole.
5. While the casserole is cooking, boil the sweet potatoes and when cooked mash with butter.