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Sausage Casserole Mix

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homedeeth | 15:24 Mon 20th Oct 2008 | Food & Drink
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I used a Schwarz Sausage casserole mix (add to half pint water) to pour over my sausages and onions etc. It didn't taste that nice so i thought how would i make the mix myself?

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I usually use an old recipe of Delia's for sausage casserole and it tastes great.

Brown the sausages and onions with some chopped up bacon and a clove of garlic. Stir in some flour then add about half a pint of red wine and a bay leaf and some thyme if you have them. Let it all simmer for about 30 to 45 minutes. I'm sure stock would do just as well as the wine, or even water if you're stuck.
Big pot of mashed spuds and you're sorted.
You can make similar with some chicken or beef stock,, red wine, tinned tomatoes, onion and a little splash of worcester sauce. add fresh parsley, and salt and pepper - this makes a very tasty and sauce similar to the packet. casserole for at least 2 hours if you can.
mine's pretty much the same only i add mustard and a spoldge of tom puree
I stopped trying packet mixes long ago as I never came across one that tasted OK.
You can remove the skins & mix herbs/spices with the contents to make meatballs which will absorb your chosen sauce better. The Italians are particularly partial to this method & it solves the problem of some supermarket sausages (not necessarily cheap varieties) which have unpleasantly tough skins.

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