Ingredients with Measurements:
- 8 saveloy sausages
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can of chopped tomatoes (400g)
- 1 can of cannellini beans, drained and rinsed (400g)
- 1 tablespoon of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 2 cups of chicken or vegetable broth
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large oven-safe casserole dish with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the saveloy sausages and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the onion, garlic, carrots, and celery. Cook for 5-7 minutes or until the vegetables are softened.
5. Add the chopped tomatoes, cannellini beans, tomato paste, Worcestershire sauce, smoked paprika, dried thyme, chicken or vegetable broth, salt, and pepper. Stir to combine.
6. Add the browned saveloy sausages to the skillet and stir to coat with the tomato and bean mixture.
7. Transfer the mixture to a large oven-safe casserole dish with a lid.
8. Cover the casserole dish with the lid and bake in the preheated oven for 45-50 minutes or until the sausages are cooked through and the vegetables are tender.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 390
Fat: 22g
Carbohydrates: 28g
Protein: 20g
Fiber: 8g
Sugar: 8g
Sodium: 1200mg
Substitutions for ingredients:
- Saveloy sausages can be substituted with any other type of sausage.
- Cannellini beans can be substituted with any other type of white beans.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add diced potatoes or sweet potatoes to the casserole for extra heartiness.
- Top the casserole with grated cheese before baking for a cheesy twist.
- Use beef broth instead of chicken or vegetable broth for a richer flavor.
Tips and tricks:
- If you don't have an oven-safe casserole dish with a lid, you can cover the dish with aluminum foil before baking.
- You can make this recipe ahead of time and store it in the refrigerator for up to 3 days before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the casserole in the microwave or in the oven until heated through.
Presentation ideas:
Serve the saveloy sausage casserole in individual bowls or on plates. Garnish with fresh herbs, such as parsley or thyme, if desired.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve the saveloy sausage casserole with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the casserole is too dry, add more broth or water before baking.
- If the casserole is too watery, remove the lid or foil during the last 10-15 minutes of baking to allow the liquid to evaporate.
Food safety advice:
- Make sure the sausages are cooked through before serving.
- Store leftovers in the refrigerator or freezer promptly.
Food history:
Saveloy sausages are a type of British sausage that originated in the East End of London in the 19th century. They are made from pork and beef and are seasoned with spices such as nutmeg and mace.
Flavor profiles:
The saveloy sausage casserole has a savory and slightly smoky flavor from the sausages and smoked paprika. The vegetables and beans add a slightly sweet and earthy flavor to the dish.
Serving suggestions:
Serve the saveloy sausage casserole as a main dish for lunch or dinner.
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