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THIS
MONTH'S FEATURED RECIPE... |
Pre
heat oven to 150 c / 300 f / gas 2
Cut the bacon rashers into 4 or 5 pieces.
Heat a large frying pan, add 1 tbsp of the oil and fry the bacon lightly
for about 2 minutes until the fat begins to run.
Transfer to a casserole.
Fry the sausages lightly on all sides in the same fat, then set aside
on a plate. Add the remaining oil to the pan and tip in the sliced
onions, stir and fry over a low to moderate heat until soft but not
brown ( about 10 minutes). Add the crushed garlic, if using, then
stir in the flour. Add the tinned tomatoes, breaking them up with
a wooden spoon, then add the stock, oregano, bay leaves and the worcestershire
sauce and stir well. Bring to the boil and simmer for a couple of
minutes.
Cut the part cooked sausages into 2 or 3 pieces. Add the sausages
to the bacon, pour over the sauce, stir, then bake for an hour to
an hour and a half.( The cassserole will be ready after an hour but
the sauce will get more intense if you cook it for a bit longer.)
Check the seasoning adding salt and pepper to taste.
Serve with mash or baked potatoes and buttered cabbage.
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SAUSAGE,
BACON & ONION CASSEROLE
225g smoked back bacon
3 tbsp olive oil
8 Great Garnetts traditional sausages
4 medium sized onions ( about 450g) peeled and thinly sliced
1 clove of garlic peeled and crushed ( optional)
1.5 tbsp plain flour
1 x 400g tin tomatoes
1 x 300ml beef stock
1 tbsp dried oregano
2 bay leaves (optional)
1 tbsp Worcestershire sauce
salt and freshly ground black pepper |
