Home About us Activities Newsletter Photos Program 2012 Rota Links Contact NewsletterP2 Jerusalem Video Geranium SimonWeston WestEndShow DorkingHallsReport Recipe TrustedTraders Neighbourly Help Denman Photos Victorian costume Meeting Cancelled SausageCasserole Museum closure committee New Photos Activity reports Why join us? Recipe of the month Members feedback SausageCasseroleSausage CasseroleIngredients:1 tbsp vegetable oil16 good-quality pork sausages100g butter2 tbsp demerara sugar2 large onions, sliced2 celery sticks, chopped2 garlic clove, crushed METHOD1. Heat the oil in a large casserole or deep, wide frying pan over a medium-high heat. Add the sausages and cook for 6-8 minutes, until browned all over. Remove and set aside.2. Add the butter to the casserole over a low heat. Add the sliced onion and fry gently for about 20 minutes, stirring occasionally, until the onion is soft and beginning to caramelise.3. Add the sugar to the pan, increase the heat to medium-high and cook, stirring occasionally, for another 3 minutes, until the onions are fully caramelised. 4. Reduce the heat to low again, add celery and bacon, garlic and tomato purée and flour to the pan and cook for another 5 minutes. 5. Add the stock and Worcestershire sauce and diced potatoes, Chop each sausage into 4 and return the sausages and mushrooms to the casserole bring to the boil, and simmer for 5 minutes, stirring occasionally.Season to taste 4 large potatoes, cut into 2cm cubes12 rashers smoked streaky bacon, chopped2 tbsp plain flour3 tbsp tomato purée800ml beef stock, hot250g chestnut mushrooms, halved 3 tbsp fresh parsley leaves, to garnish1 tablespoon worcestershire sauce Contact Us Charity No 1025163 About Us Do come and join us! Mayford Evening WI ... To see all content, you will need the current version of Adobe Flash Player to view it. |