Eight TAYLORS Sausages (Lincolnshire, Pork or Welsh Dragon)
One tablespoon of oil
Two large onions peeled and sliced
One clove of garlic, crushed
Two carrots peeled and sliced
150 g lentils
One cup of frozen peas
Two celery stalks cleaned and sliced thinly
Three large floury potatoes peeled
Two tablespoons of Lea and Perrin sauce
Or one tablespoon of brown sauce
One beef stock cube
One can of chopped tomatoes
One teaspoon of dried herbs
Salt and pepper to season
Preheat the oven to 200 degrees C or gas mark 6
Heat the oil and fry the onions and sausages until the sausages are just cooked and the onion is golden brown. Add the garlic as the onion starts to brown so that it does not burn.
Meanwhile cover the lentils with water and simmer until soft.
Remove from the heat and cut the sausages into two inch chunks. Replace in the pan and add the carrots, celery, sauce, tomatoes, peas, herbs and stock cube. Add the drained lentils and also the potatoes that have been cut into one inch chunks. Add water if the mix is too dry.
Bring to the boil gradually and then put into an oven proof casserole dish with a lid. Place in the centre of the oven and cook for 40 minutes.
Check to see if the vegetables are cooked. Add some gravy granules or a little mashed potato powder if you like your gravy thicker.
Serve in a bowl with crusty bread to soak up the gravy.
Some people prefer to have a can of baked beans in with their sausage casserole.
If this is the case you can either replace to lentil or the can of tomatoes with the beans – or add it as an extra for an even more substantial meal.
This is also a meal that would benefit from having dumplings served with it. If doing this take the lid off the oven proof dish fifteen minutes before the end of the cooking time and add the dumplings to the casserole.
Turn them after ten minutes so that they do not become too hard on top in the oven.
A pinch of chilli or herbs in the dumplings makes an interesting flavour.