ALANA LOWES

SAUSAGE CASSEROLE

Serves: 4 to 6

This hearty sausage casserole is the kind of dish that brings comfort to the table with minimal fuss – perfect for busy weeknights or slow weekends. It’s built on the rich, savoury flavours of your favourite sausages, with the freedom to switch things up each time you make it.

A splash of beer adds depth, while Dijon mustard lends a subtle tang that lifts the whole dish. Simmered slowly until everything melds into a thick, flavour-packed sauce, it’s a guaranteed crowd-pleaser for families, sausage lovers, and anyone after an easy, warming meal with loads of character.

INGREDIENTS
8 Meat at Billys Sausages
1 tbsp olive oil
1 large brown onion, finely sliced or chopped
150g bacon, chopped
2 garlic cloves, finely diced
1 tbsp plain flour
1 bottle (330ml) of beer
1 cup chicken, beef or vegetable stock
2 tbsp Dijon mustard
½ cup fresh or frozen peas

METHOD
Preheat the oven to 180°C fan forced.

In a casserole dish, heat the olive oil and then add the sausages to brown on all sides. Remove and set aside.

Add the onion and bacon to the pan and cook for 2-3 minutes or until lightly caramalised, add the garlic and cook for a further 2-3 minutes. Add the flour and stir to cook for 30 seconds, taking care not to burn.

Deglaze the pan with the beer by pouring the beer into the pan and scrapping any bits from the bottom of the pan. Add the vegetable stock and mustard and stir to combine. Add the sausages back into the pan and cover with the a lid on the casserole dish. Turn the heat down to a gentle simmer and simmer until the sauce thickens, approximately 15-20 minutes. Add in the peas and continue to simmer for a further 2-3 minutes or until they are cooked through.

Serve with mash potato, pickled cucumbers and fresh herbs such as parsley.

If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.