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I was never a fan of sausage casserole growing up but I’ve been converted by this vegetarian sausage casserole recipe.  The red wine and slow cooking give you a really tasty gravy.  I don’t eat a lot of meat substitutes generally but I do like a good veggie sausage.  For this recipe I like to use the Cauldron ones.  I don’t mind whether it’s their Lincolnshire or Cumberland varieties because, having never done a taste test of them side by side, I’m not too sure how they differ and I like them both.  Unfortunately they aren’t vegan but you can substitute whichever sausages you want to use.

I usually serve this with mashed potato because I love the mash with the gravy but last time I made it we had it in giant Yorkshire puddings instead.  I put a little less stock in so that the gravy was thicker and it made a fun change.  Like having a pub meal at home 🙂

Vegetarian sausage casserole

I’ve noticed as I’ve been recording some of my favourite recipes for the blog that quite a lot of the dishes I make regularly serve 3.  It might seem an inconvenient number but I’m a big fan of leftovers for lunches or quick dinners and any leftovers from this keep well in the fridge for a couple of days and reheat easily.

Vegetarian Sausage Casserole
Serves 3
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Ingredients
  1. 1 tbsp oil
  2. 6 vegetarian (or vegan) sausages (I use Cauldron)
  3. 1 onion, finely sliced
  4. 2 carrots, sliced
  5. 1 tbsp plain flour
  6. 150 ml red wine
  7. 300 ml vegetable stock
  8. 100g baby button mushrooms
Instructions
  1. Put the oil in a pan (or a casserole dish that you can use on the hob) and fry the sausages, just to colour them, then remove them to a plate.
  2. In the same pan, fry the onion for 5 minutes.
  3. Add the carrot and fry for a 2-3 minutes more.
  4. Add the flour and cook stirring for 2 minutes.
  5. Add the red wine and heat and stir to make a thick smooth sauce.
  6. Stir in the vegetable stock.
  7. Return the sausages to the casserole and simmer, with a lid on, on the stove top or in the oven (180°C/gas mark 4) for 15 minutes.
  8. Add the mushrooms and continue cooking for a further 15 minutes.
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