Sausage and Root Vegetable Casserole
Shopping List
- 2 packs (12) Mallon's Masterclass Original Sausages
- 3 carrots, peeled and cut into chunks
- 3 parsnips, peeled and quartered lengthways
- 2 red onions, cut into wedges
- 2 tablespoons rapeseed oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Salt and black pepper
- 1 onion, peeled and finely sliced (gravy)
- 1 tablespoon butter (gravy)
- 1 tablespoon plain flour (gravy)
- 400ml beef or chicken stock (gravy)
- 1 heaped tablespoon wholegrain mustard (gravy)
- 1 teaspoon Worcestershire sauce (gravy)
- 2 banana shallots, peeled and thinly sliced into rings (to finish)
- 3 tablespoons sunflower oil (to finish)
- A small handful of flat-leaf parsley, chopped (to finish)
Cooking Instructions
Roast the vegetables
- Preheat the oven to 200°C (180°C fan). Toss the carrots, parsnips and red onion wedges with the rapeseed oil, thyme, salt and pepper. Spread out on a large baking tray and roast for 35–40 minutes, turning halfway, until tender and caramelised at the edges.
Brown the sausages
- While the vegetables roast, heat a drizzle of oil in a large, deep frying pan or flameproof casserole over a medium heat. Fry the sausages, in batches if needed, for 8–10 minutes, turning occasionally, until golden brown all over. Lift out onto a plate.
Make the gravy
- Add the butter and sliced onion to the same pan and cook gently for 10 minutes until soft and golden. Stir in the flour and cook for 1 minute, then gradually pour in the stock, stirring all the time. Add the mustard and Worcestershire sauce and simmer for 5 minutes until thickened and glossy.
Bring it together
- Return the sausages to the pan with the roasted vegetables. Simmer gently for 10 minutes until the sausages are cooked through and piping hot. Season to taste.
Crispy shallots
- Heat the sunflower oil in a small pan over a medium heat. Fry the shallot rings for 5–6 minutes, stirring, until deep golden. Drain on kitchen paper and sprinkle with a pinch of salt.
To serve
- Spoon into warm shallow bowls, scatter over the crispy shallots and parsley, and serve with creamy mash or crusty bread for the gravy.
Tip
Short on time? Use a bag of ready-prepared root vegetables and a tub of crispy fried onions from the world foods aisle.
FAQs
- Can I make this sausage casserole ahead? Yes. Make it up to the end of the simmering stage, cool and refrigerate for up to 2 days. Reheat gently until piping hot, adding a splash of stock if the gravy has thickened. Fry the shallots fresh.
- What goes well with sausage casserole? Creamy mash, buttered cabbage or crusty bread are the classic pairings. A spoonful of extra wholegrain mustard on the side works too.
- Can I use other vegetables? Swede, sweet potato, celeriac and butternut squash all roast well and suit the mustard gravy. Keep the pieces a similar size so they cook evenly.
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