Bistro Sausage Casserole
Bistro Sausage Casserole



  • 450g good quality sausages
  • 1 tsp sunflower oil
  • 2 tsp dried oregano
  • 2 sliced garlic cloves
  • 400g can of chopped tomatoes
  • 200ml beef stock
  • 100g pitted black olives
  • 500g sliced chestnut mushrooms
  • Snip the sausages into bite size pieces, then fry in the sunflower oil until golden all over. Add the garlic and the oregano, fry for a further minute, then tip in the olives, mushrooms, stock, and tinned tomatoes.
  • Simmer for 15 minutes until the sausages are cooked through, and the sauce is thickened and glossy. Season with plenty of black pepper, and serve with a mountain of mashed potato and a good dollop of mustard.
20 mins
4 serving

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