The next week and a bit we are heading off for a holiday with minimal internet access so I apologize in advance if I don’t get back to emails ect straight away. As soon as we get back home Ill be back to answering emails and posting. Until then I’ll leave you with the tidbit that caused husband to give me a dirty look while editing this post.
Husband isn’t a huge fan of tomato based dishes so while I would love to say I had his tastes in mind while making this, I really didn’t. Well at least not at first. I changed my original inspiration because I had written tinned tomatoes on my shopping list and then assumed I probably had some in the pantry anyway, so I crossed it out. So, with a gravy base in mind I chucked together this simple sausage casserole and it was a huge success. With few ingredients that are always found in the pantry and freezer it makes a quick throw together meal for the cook processor.
Brown sausages. This can be done however you like. We do ours in the oven but it can be done in a frypan or the cook processor. To do in the cook processor add 1 tablespoon of oil and heat on 140 for 2 minutes. Add 4 sausages (without any blade in) and cook on 120 for 7 minutes turning at 2, 4 and 6 minutes. Set aside
Add butter and melt 130°C for 2 minutes.
Add onion and garlic and chop speed 5 for 15 seconds.
Add chilli flakes and fennel and cook 130°C for 7 minutes at speed Int.
Add flour and cook 130°C for 2 minutes at speed 1
Chop sausages into chunky pieces.
Add stock, Worcestershire sauce, BBQ sauce and sausages. Quick stir until combined. Cook 100°C for 20 minutes. Add spinach and quick stir with 10 minutes remaining.
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