Sausage Casserole - My version!

450g (1 lb) sausages (about 6 sausages). (or 9 oz of vegetarian sausage)
2 T olive oil
2-3 medium leeks, sliced
3-5 carrots, thinly sliced
2-4 celery sticks, sliced
1-2 bell peppers (colour of your choice!), de-seeded and sliced or chopped
1 onion, chopped
400g (14 oz) can of chopped tomatoes. (can use chopped with herbs if desired)
1 T tomato Paste/puree
500ml of dry cider or apple juice, unsweetened
1 T corn flour or rice flour
1 T fresh sage or 1t dried sage.
black pepper to taste, if desired

You can add a bit of water if need be, if the casserole gets a bit too thick.

This can be vegetarian very easily. Highly recommend it! Even without the sausage. :)

Use with Brown rice, gluten-free pasta, or baked potato to maintain gluten-free or wheat free diets.

My favourite is putting this on a baked potato! The potato soaks up the soupiness.

You can use food processor to speed up chopping and slicing if you have one.

The cider is an alcoholic cider. Nutrition is using apple juice in it's place. You can use either with similar calorie count. The alcoholic cider gives is a nice flavour!

1. Dry-fry the sausages in a large saucepan or casserole pan, for 3-5 minutes, turning frequently. Add the celery, onions, carrots, leeks and peppers with a little olive oil. Cover and cook, shaking pan or stirring with frequently, 3-7 minutes to soften the veggies.
2. Pour on the tomatoes, puree, and cider. Bring to a boil, then cover, and simmer for at least 10 minutes, probably more like 15 minutes. Blend the courn flour with 3 T of water, stir into the casserole. Sprinkle the sage. Simmer, covered for 20 minutes.
3. Season with pepper to taste. Serve up on your choice of display (Rice, Potato, pasta)

Serving Size: Makes about 5-6 servings, 1 sausage per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIAUN.