sausage casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large Sausages1.5 medium / 2 small Onions cut in wedges4 medium Carrots,chopped into bitesize piecestin Green Lentils canned (drained) (390g)500 grams Crushed Tomatoes 1 serving oxo cube (beef) 300 mL Water, tap 1 tsp Sage, ground 1 tbsp Parsley
Heat a dry frying pan until hot and add the sausages. Cook for about 5-8 minutes until golden all over.
Meanwhile, heat the sunflower oil in a large casserole dish. Add the red onion, parsnips and swede. Season well. Cook over a medium heat for about 5-10 minutes until the vegetables are just starting to soften, then stir in the sage and cook for 1-2 minutes more.
Transfer the sausages to the casserole pan with the lentils, tomatoes, chicken stock and rosemary. Give everything a good stir, then cover and bring to a gentle simmer. Cook for 30 minutes over a low heat, stirring occasionally. Season to taste. Scatter over the parsley and serve with some crusty bread, if you like
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LKENNEA3.
Meanwhile, heat the sunflower oil in a large casserole dish. Add the red onion, parsnips and swede. Season well. Cook over a medium heat for about 5-10 minutes until the vegetables are just starting to soften, then stir in the sage and cook for 1-2 minutes more.
Transfer the sausages to the casserole pan with the lentils, tomatoes, chicken stock and rosemary. Give everything a good stir, then cover and bring to a gentle simmer. Cook for 30 minutes over a low heat, stirring occasionally. Season to taste. Scatter over the parsley and serve with some crusty bread, if you like
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LKENNEA3.
Nutritional Info Amount Per Serving
- Calories: 322.4
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 785.3 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 5.9 g
- Protein: 18.2 g
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