Sausage Casserole and Mash

I once again go for an unconventional recipe here, it's technically not a casserole, there is no casserole pot involved. But the incorrect equipment doesn't equal a rubbish meal! I hadn't tried this recipe before, but I had a brainwave around campus, grabbed the stuff I wanted to put in it on campus and winged it! Turned out brilliantly if I do say so myself! (And confirmed by my very honest boyfriend).

Photo courtesy of Matt Thompson

Sausage Casserole and Mash

Recipe for 2

Ingredients:

4 sausages

1 large onion

1/2 red pepper

2 large potatoes

2 Oxo cubes

Method:

Fill a medium sized saucepan half way with water and leave to boil on a medium heat.

Heat a large saucepan with oil (1 tlbsp) on a medium heat, and add a pinch of salt and pepper.

Take your four sausages (and optionally) slice in halves width ways.

Once the saucepan of oil is heated, throw in the sausages and stir around every now and then to ensure they don't stick.

Cut up your onion and pepper into small slices and once the sausages have been browning off for 10 minutes, add the onion and pepper.

Make sure there's enough oil in the pan to avoid anything sticking, and once again stir every once in a while.

Whilst these infuse, peel and chop your potatoes into medium sized chunks (about the average size of a roast potato) and add these to the now boiling medium sized saucepan of water.

In a measuring jug, add the two Oxo cubes and 300ml of boiling water, then stir until these dissolve.

Pour the gravy into the large pan with the sausages, stir, turn down to a low heat and cover.

This is the moment you can sit back and relax for a lovely 20 minutes (it's worth giving both a stir every once in a while)

After this break, the potatoes should be softening up and the gravy should have thickened, if not, crush another Oxo cube into the pan.

If the potatoes are almost done (soft and fluffy) turn the heat up to medium on the sausages and leave the lid on to allow it to simmer.

Once the potatoes are cooked through, drain and add a tlbsp of butter, then mash (either with a masher or fork) until smooth and as lump free as possible (it can be a bit tough with a fork to achieve this)

Serve the mash up on the plate piping hot alongside the sausage casserole, season and enjoy!

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