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 🙂
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.
- 1 tbsp oil
- 6 vegetarian (or vegan) sausages (I use Cauldron)
- 1 onion, finely sliced
- 2 carrots, sliced
- 1 tbsp plain flour
- 150 ml red wine
- 300 ml vegetable stock
- 100g baby button mushrooms
- 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.
- In the same pan, fry the onion for 5 minutes.
- Add the carrot and fry for a 2-3 minutes more.
- Add the flour and cook stirring for 2 minutes.
- Add the red wine and heat and stir to make a thick smooth sauce.
- Stir in the vegetable stock.
- 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.
- Add the mushrooms and continue cooking for a further 15 minutes.