I have a bit of a problem with the casserole packet mixes you can buy in supermarkets they are often full of weird E numbers and ingredients you cant pronounce and you can make tasty sauces without the syns and without spending ££ on packets . This recipe makes another family friendly dinner which is both economical and filling too.
Sausages are usually really high in syns but there are some low syn options out there. I’m a big fan of Joes sausages (bought online) which are syn free but for this recipe I used some low syn sausages from a local butchers but there are some good lower syn supermarket ones as well.
Little bit of peeling and chopping to do and then it really looks after itself. I make my sausage casseroles a little differently as I don’t brown the sausages first I think they sort of ‘poach’ in the stock and tomatoes and I think this helps to keep the sausages succulent but if you want to brown yours first please do. I love adding a can of baked beans to this too sometimes and it makes the sauce richer if you want to do this just add near the end of cooking so they don’t go too mushy.
8 low syn sausages
1/2 pint beef stock (from a cube is fine)
1 can chopped tomatoes
1 tsp dried sage
2 large carrots (peeled and chopped)
1 large onion (peeled and chopped)
4oz mushrooms (sliced)
salt and pepper
Spray a large saucepan with the spray oil and place over a low heat and add the carrots and onion, Sprinkle with salt and cook for about 5 minutes until onion is soft. (The salt helps to soften the vegetables without browning them). Add the sage, sausages, stock, mushrooms and tomatoes.
Bring to the boil then reduce the heat and simmer for about 30 minutes until sauce is reduced and thickened might take a little longer you just want the sauce to be reduced, Season to taste with salt and pepper.
Syns according to the sausages used the rest of the ingredients are syn free
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