Making the perfect sausage casserole is no easy job – but Mary Berry has shared how you can make yours even tastier.
While she may be known for baking sweeter goods, the chef’s recipes stretch beyond making a good cake.
Her sausage casserole is one of her classic dishes and it won’t let you down if you decide to have a go at making it yourself at home.
Berry’s recipe includes a simple rule that’ll cook faster and provide a tastier twist to the classic.
Her version of a sausage casserole, which includes paprika and chipotle paste, does not use large, Cumberland-style sausages. Instead, the TV chef focuses on smaller chipolatas.
When you are picking your sausages, make sure to choose high quality ones which will deepen the flavour of the dish.
“Chipolata sausages are often overlooked in favour of big juicy sausages, but they are perfect for this smoky, spicy take on a cassoulet as they don’t release too much fat and cook quickly,” she said.
First she recommends browning the sausages off in a tablespoon of oil, once they’re done you should then take them out while you make the sauce.
Berry’s ingredients for the sauce include onions, garlic, peppers, tomato puree, baked beans and tomatoes.
You can add any extra vegetables you want to your sauce – common choices may include mushrooms or aubergine.
One of her other tips for making the hearty meal is to put the mini tomatoes into the sauce in the last few minutes of cooking which will ensure they cook without losing their shape.
Once you’ve prepared the sauce, it’s time to combine everything together into a dish and bake the casserole in the oven.
It’s important not to rush the cooking time and to let everything mix together on a low heat.
To serve, you can add mash potatoes, crusty bread or rice. If you don’t fancy any of these, you may also choose to serve with vegetables instead.
If you plan to freeze some of your meal, it will last in the freezer for up to three months but make sure you have a good container to store it in. It’s also a good idea to portion it out so that when you come to defrost it, you’ll have meal-sized amounts ready to go.
