French onion & sausage casserole
https://www.coop.co.uk/recipes/french-onion-and-sausage-casserole
Apples and caramelised onions add sweetness — let‘s tuck in!
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Feeds
4
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 54g
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Ingredients
- 1 tbsp Co-op vegetable oil
- 454g pack Co-op Butcher‘s Choice outdoor bred pork sausages
- 2 celery sticks, finely chopped
- 3 large onions, thinly sliced
- 2 tsp Fairtrade caster sugar
- 2 apples, cut into segments
- 3 thyme sprigs
- 1 rosemary sprig
- 400ml chicken stock, made with 1 reduced-salt stock cube
- 400g sweet potatoes, peeled and diced
- 1 tbsp Co-op wholegrain mustard
- 125g pack Co-op British baby spinach
Method
- Heat the oil in a large heatproof casserole dish over a medium heat
- Prick the sausages and put them in the pan with the celery
- Fry for 5 mins, turning occasionally, until golden all over
- Remove the sausages and celery, and set aside
- Add the onion to the pan, along with 200ml boiling water, cover with a lid and cook for 15 mins, stirring now and then, until the water has evaporated and the onion is very soft
- Remove the lid, sprinkle the sugar into the pan, increase the heat to high and cook the onion for a further 10 mins, stirring occasionally, until golden
- Return the sausages and celery to the casserole dish, along with the apple, thyme, rosemary and stock
- Cover, bring to the boil and simmer for 15 mins, or until the sausages are cooked through
- Meanwhile, cook the sweet potato in a pan of boiling water for 15 mins, until tender, then drain and mash
- Remove the thyme and rosemary sprigs from the casserole, stir in the mustard, then add the spinach and cook until wilted
- Season, then serve with the sweet potato mash