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Hearty Sausage Casserole


5 tbsp Newforge Vegetable Oil
1.4 kg Sausages
450 grams carrots, peeled and chopped into batons
450 grams celery sticks, sliced
450 grams leeks, sliced and soaked to remove any grit
3 large onions, peeled and sliced
1 tbsp Schwartz Thyme
500 ml vegetable stock
800 grams Newforge Chopped Tomatoes
470 grams Napolina Cannellini Beans, drained
5 tbsp Schwartz Cumberland Sauce with Port
2 tsp Schwartz Season All Seasoning


Preheat the oven to 190C/375F/Mark 5. Heat the oil in an ovenproof dish and cook the sausages until browned on all sides. Chop into 1" chunks and put to one side. Add the carrots, celery sticks, leeks, Schwartz for Chef Cumberland Sauce and Thyme and cook for 15-20 minutes until soft. Add the stock, tomatoes and return the sausages. Cover, place in the oven and cook for 50 minutes. Remove from the oven, add the Schwartz for Chef Season All, cannellini beans, return to the oven for further 10 minutes. Serve with fresh crusty bread, mashed potatoes or long grain rice.








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