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Sausage and Mushroom Casserole

 

Now and then in the wintertime when all is grey and filled with drizzle, in between storm and gale,  God sends a golden day, a day filled with skies of blue and warm sunlight, almost too lovely to be real.   You want to hang onto the sunshine in hope, but . . . before too long the rain and drizzle return . . . sigh . . . such is winter on these verdant green isles . . .

There is nothing for it but to hunker down and keep warm by the fire.  Hearty casseroles, soups and stews are the order of the day.   Sustaining comfort foods . . . just like this sausage and mushroom casserole I am showing you today.

It's a simple casserole, using simple things.  Most of my recipes are . . . I am a simple woman with simple tastes and I live with a man of the same ilk.  He would be happy with meat and potatoes every day of the week, every day of the year.   He is very easy to please . . . which is not an entirely bad thing I don't think.

You want to use a well flavoured meaty sausage for this delicious casserole.  I had some lovely ones in the freezer which I had been sent a few months back from the Heck Sausage people, if you recall.  Lovely sausages.   These were the 97% pork ones.  Nice.  Nice.

Browned in a flame proof casserole along with some bacon, onions and button mushrooms and then baked in a low oven until everything is meltingly tender and the gravy nice and thick . . . a delicious gravy flavoured with cloudy apple juice, thyme and garlic . . .  this went down a real treat on this cold and dismal day.

We had  celeriac and potato mash with it along with some carrots.  It was a lovely meal.  

*Sausage and Mushroom Casserole*

Serves 4

Printable Recipe  

A simple and deliciously heart warming and comforting casserole for a cold winter's day.  Serve with celeriac and potato mash, and some buttered peas and carrots for a taste treat.

8 thick and meaty good quality pork sausages (about 1 pound) 

1 tsp sunflower oil

100g of thick bacon lardons (about 1/2 cup)

1 large onion, peeled and sliced into thin wedges

1 tsp fresh thyme leaves

2 tsp plain flour

350ml of cloudy apple juice (can use white wine if desired) (1 1/2 cups)

1 bay leaf, broken

1 clove of garlic, peeled and crushed

250g of button mushrooms, halved (about 2 cups)

salt and black pepper to taste

Prerheat the oven to 160*C/325*F/ gas mark 3.   Using a heavy based flameproof casserole, brown the sausage in the oil for about 5 minutes.   Remove to a plate.  Add the bacon lardons to the pan along with the onion.   Brown for 5 minutes.  Add the thyme, mushrooms and garlic and cook for several minutes longer, until very fragrant.  Sprinkle with the flour and then slowly whisk in the apple juice.  Bring to the boil, then reduce and simmer for about 5 minutes.  Taste and adjust seasoning as needed with salt and pepper.   Return the sausages to the dish, along with any juices.   Cover tightly.   Bake in the oven for 45 minutes.   Serve hot and spooned out onto heated plates along with the buttery mash and veg on the side.