A Lovely Sausage Casserole that is gluten and yeast free!
Sausage Casserole - Feeds 4-6 people
This is a really easy recipie and kids love it. You can eat this with preferably brown rather than white rice or mashed potatoes.
- 2 Tablespoons of sunflower oil
- 18 Sausages
- 3 Cans of chopped tomatoes without citric acid or you could add tomato passata
- 3 Onions - roughly chopped
- 2 Leeks - finely sliced
- 6 Large Carrots or 10 medium ones - peeled and sliced into thin rings (about 1/2 centimetre thick)
- 3 Cloves of Garlic - peeled and pressed
- 2 vegetable Stock Cubes dissolved into 1 pint of boiling water. (Check that the stock cubes are yeast free. If you can't get any just add the water, it will still be tasty.
- Bouquet Garni. (these can be found in the herbs and spices section of supermarkets and come in little tea like bags with the correct mixture of herbs in)
- Salt and Pepper to taste
- 2 tablespoons tomato Puree (if you can find some)
- Cook the sausages in the oven (preferably) or under the grill to brown them and mostly cook them (for about 20 minutes)
- While cooking the sausages do the vegetables.
- Add the oil to a large pan and heat up.
- Add the onions, stir and then turn down heat and put lid on.
- Prepare the leeks and then add to the pan and stir then replace lid.
- prepare the garlic, then press into the pan, stir and replace heat.
- Prepare the carrots, add to the pan, stir and replace lid.
- leave to steam for a few minutes keeping the heat low.
- Meanwhile, Boil the kettle and make up the stock.
- Add the tomatoes, tomatoe puree, stock and bouquet garni and stir well.
- By now the sausages should be nicely browned and nearly cooked. Add them to the vegetables and gentlystir. Leave on a very low heat with the lid on for at least an hour if possible if not an hour and a half. (this could go in the oven in an oven proof dish if you need to go out)
- Just before you need to eat, you might need to thicken the casserole with some cornflour. Put a heaped tablespoon of cornflour into a mug. Add a inch of water into the mug. Stir the mixture into a thin paste.
- Take the casserole out of the oven and using a wooden spoon, gently, a little at a time, add some of the paste and stir the casserole. Keep adding a little at a time and stir until the liquid in the casserole is thick enough for your taste. (You might need to make up a little more paste if it is still too runny).
At this point I use my rice cooker to cook the rice. It takes anything from 1/2 hour to an hour depending on how much rice you cook. If you haven't come across these they are excellent as they cook the rice perfectly for you without you watching it and then keep it warm for a couple of hours. I love this as I can leave the sausage casserole in the oven put the rice on and then go out and it's ready to eat whenever we get back in.
If you are interested, Amazon have a good range, I can recommend a cheaper one that does the basics or a slightly more expensive one that I use. An added note is that if you use brown rice you really need to put a quarter extra of water to the amount of rice you are cooking. For example I put in 3 cups of rice and put in enough water as though I had put in 4 cups as brown rice needs more water to cook properly.
Alternatively, remember that you can have mashed potato or jacket potato with the sausage casserole.
Also do take a look, if you haven't already at the link below which is my page giving ideas and substitutes for people following the candida diet.
Go to candida diet food list from Sausage casserole recipe page
Go to Home Page from Sausage Casserole page