There is nothing like mid autumn and the cold snap to make me crave casserole. Super simple, slow cooked hearty food is definitely one of my favourites and there is nothing quite as simple as a Schwartz mix. I have loads of them in my cupboard! They take up less space than a cupboard full of herbs and spices, and contain just the right amount to throw in and leave to cook. I like to give them a bit of a twist, which is where my sausage and pepper casserole recipe came from. Here is how you can make it at home.
Serves 4
Ingredients
400g Sausages. I use low fat ones as I prefer them but you can use whichever are your favourite.
2 Onions – finely chopped.
2 tablespoons Tomato Puree.
1 teaspoon Smoked Paprika.
2 cloves Garlic.
2 Peppers – I use different colours as I like the effect it gives, but use whatever you have in your cupboard.
1 packet of Schwartz Sausage Casserole Mix.
Method
Heat a little oil in a frying pan and fry the sausages until browned.
Put the sausages into a casserole dish and add the chopped onions, tomato puree, smoked paprika and garlic. Cook until browned and add to the casserole dish with the sausages.
Cut the peppers into large chunks and add to the casserole dish.
Make up the sausage casserole mix with half a pint of cold water and add to the casserole dish.
Mix all the ingredients together in the casserole dish, pop on the lid and place in the centre of a preheated oven at 180 degrees for an hour.
I bake a potato at the same time and serve them together but it is also good with extra vegetables and creamy mash. I find the addition of paprika gives a barbecue type smokiness to the casserole. I have tried adding a little chilli as well but, for me, the mix has just enough heat for it to warm the mouth the way an autumn dish should. If you like things a bit spicier though, please do add some.
