Sausage and rosemary casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | Onion; sliced | |
| 2 | Carrots; thinly sliced | |
| 450 | grams | Sausages; (1lb) |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Tomato pur‚e |
| 2 | teaspoons | Wholegrain mustard |
| 2 | teaspoons | Schwartz Paprika |
| 1 | teaspoon | Schwartz Rosemary |
| 1 | teaspoon | Schwartz Garlic Granules |
| 2 | teaspoons | Malt vinegar |
| 300 | millilitres | Chicken stock; (1/2 pint) |
| 1 | Eating apple; sliced | |
Directions
Pre-heat the oven to 200C, 400F, Gas Mark 6.
Heat the oil in a large frying pan and fry the onion, carrots and sausages until softened and browned. Add the flour and cook for 1 minute. Blend together the tomato puree, mustard, herbs and spices, vinegar and stock.
Add to the pan and bring to the boil, stirring until thickened.
Transfer to a casserole dish, cover and bake for 30 minutes. Stir in the apple and bake for a further 10-15 minutes.
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