[SPONSORED: this post includes a review of a gifted product]
At this time of year, a comforting sausage casserole is the exactly the kind of dinner I want to enjoy on a cold evening, and with Schwartz Sausage Casserole Recipe Mix, getting the flavour just right is easy.
With a flavourful combination of herbs and spices, using the seasoning according to pack instructions will create a tasty sauce with little effort. Fry off sausages and onions, add the recipe mix and other ingredients, and pop into the oven for an hour, for it to slowly cook into a great casserole. Or, add a tin of tomatoes and a (drained) tin of beans as suggested on the back of the pack, and you’ll get a Mediterranean inspired version to enjoy with potatoes, bread or pasta.
For me though, sausage casserole is all about that moreish, meaty gravy that’s delicious with a good dollop of creamy mashed potato. Anyone that knows me knows that I can’t resist experimenting a little with some new flavours, and when I was sent a sample pack of Schwartz’s Sausage Casserole Recipe Mix, I decided straight away that I would use the recommended recipe as a base for my own take on the dish.
But how to go about creating the perfect casserole combination? First, I tasted a tiny bit of the Sausage Casserole Recipe Mix out of the packet. Sounds crazy, I know, but I always find that tasting and understanding the key flavours is the best way to work out exactly what to add to achieve my intended end result. In this mix, bold paprika is set against garlic, oregano and a hint of chilli: a robust base that’s a perfect starting point to take some rich extra flavours. Using the recipe on the back of the pack, I substituted mushrooms for carrots, added a splosh of red wine, and crumbled in a beef stock cube for extra meaty flavour.
Otherwise, I followed the same instructions, and tucked my casserole safely away in the oven for 1 hour, uncovering the dish for the final 15 minutes to help thicken the sauce. And the result, I have to say, was pretty spectacular! Cumberland sausages were fantastic with the flavours in the sauce, and the Sausage Casserole Recipe Mix paired perfectly with the red wine and beef stock.
This is definitely a combination I’d make again, and just in case you’re a bit like me and love a rich casserole with a delicious gravy, here’s my alternative recipe.
Sausage and red wine casserole
(Cooking time 1 hour 10 minutes, serves 4)
1 tbsp oil
8 thick Cumberland sausages
1 small onion, finely chopped
2 carrots, sliced
1 tbsp tomato paste
½ Sausage Casserole Recipe Mix pack
150ml red wine
Beef stock cube
½ pint cold water
Preheat the oven to 180˚C.
Fry the sausages in the oil for a few minutes over a medium heat, until lightly browned.
Add the onions and carrots, and fry for another 5 minutes over a low heat.
Drain out any excess oil.
Add the tomato paste and Sausage Casserole Recipe Mix, mix well and cook for 1 minute before adding the wine, stock cube and ½ pint cold water.
Cover and bring to the boil, then pop in the oven to cook for one hour. Check regularly to ensure the liquid does not dry out, and add a splash of water if needed.
For the final 15 minutes, take off the lid to allow the sauce to thicken slightly.
Serve with mustard mashed potato and peas or greens for a hearty dinner.
Disclaimer: Schwartz have gifted me the Sausage Casserole Recipe Mix, but all views are my own.