Honey & Mustard Sausage Casserole
Rustle up a comforting sausage and spinach casserole with classic honey and mustard flavours but with an added extra smokey taste. Serve with mashed potato for a cooler weather family dinner.
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 40 mins
Gluten free option
Ingredients
1 tbsp olive oil
8 pork sausages
1 large onion, sliced
3 carrots or any other root veg, roughly chopped
2 garlic cloves, finely chopped
2-3 stems of fresh rosemary
500ml passata
1 can diced tomato
2 tbsp smoked honey
1 tbsp Dijon mustard
60g spinach
Instructions
Preheat the oven to 200c/ 180c fan. Heat oil in a large, lidded pan over a medium heat and fry the sausages until browned then remove to a plate.
Reduce the heat to medium-low, add the onions and carrots, and cook gently for 5 mins until soft.
Add the garlic and cook for 1 min.
Stir in the honey and mustard and cook for a further 2 mins. Add passata and diced tomato, turn up the heat to medium and bring to the boil.
Return the sausages to the pan with the stems of rosemary, put the lid on and place in the oven for 30-40 mins. Remove the lid half way through to help thicken the sauce.
Remove from the oven and add the spinach, cover with the lid until it has wilted, stir through. Season with salt and pepper and a few extra springs of rosemary before serving.
Hints & tips
Make gluten free - To make this dish gluten free make sure you use sausages that are GF.
Sausages - Pork sausages are used in this recipe. Beef or lamb would also work well.
Rosemary - No fresh rosemary? Use 1.5 tsp dried rosemary instead.
Serving suggestion - Great served over mash potato with green beans or broccoli. It would also be great served in bowls along side garlic bread.
Portion size - Serves 4 or 2 with leftovers. Great for batch cooking!!
Storage - Storge in the fridge for 3 days. Suitable for freezing.
