A healthier sausage casserole

    A healthier sausage casserole

    (1)
    10saves
    1hr10min


    5 people made this

    About this recipe: A healthier version of sausage casserole for those of us that want a healthier lifestyle. Serve along with some crusty bread and some carrot and swede mash and steamed broccoli.

    sassysal Yorkshire, England, UK

    Ingredients
    Serves: 4 

    • Fry-light spray oil, as needed for cooking
    • 8 reduced fat sausages
    • 1 onion, sliced
    • 2 cloves garlic, finely chopped
    • 1 leek, thickly sliced
    • 2 medium potatoes, cut into chunks
    • 2 teaspoons smoked paprika
    • 2 (400g) tins plum tomatoes
    • 1 splash red wine
    • 200ml beef stock
    • 1 (350g) tin cannellini beans, drained
    • salt and pepper, to taste
    • 1 small handful flat-leaf parsley or chives, chopped
    • crusty bread, to serve

    Method
    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Spray a sauté pan or flame proof casserole dish with Fry-light® and brown the sausages all over for 8 to 10 minutes, turning frequently. Remove from the pan cut in half across the middle and set aside.
    2. Drain away any excess fat and cook the onion and garlic for a few minutes to soften, then add in the leeks, potato and smoked paprika and cook for 4 to 5 minutes.
    3. Pour in the tomatoes, wine and stock and bring to the boil, then reduce the heat and add in the cannellini beans and add back in the sausages.
    4. Cover with a lid and cook for 20 to 25 minutes over a low heat, stirring occasionally, then remove the lid and cook for a further 5 to 10 minutes. Season to taste and garnish with chopped parsley to serve together with some crusty bread.

    Tip

    This can be finished in the oven after you have added back in the sausages and cannellini beans. Just preheat the oven to 180 C / 160 C fan / Gas 4. You could also warm the crusty bread in the oven just before serving for a nice warm winter treat.

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    Reviews in English (1)

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    I choose this recipe because I have a jar of smoked paprika lurking from pre diabetes diagnosis days. Obviously I needed to change quite a bit to make the recipe healthy for me but most recipes using smoked paprika need more than a shopping trip. To make it diabetes healthy the onion and garlic were sauteed in olive oil. I fried low carb >90%meat sausage in the pan afterwards. The leeks were sauteed in butter. Imho leeks taste better in butter and butter has no carbs. I added green pepper and chopped carrot along with the tomatoes. I used a tin of mixed beans because that was what I had in the cupboard. Even then there was too much liquid. So no evil potatoes, bread, wine or stock necessary. Served with kale and broccoli. I would certainly do it again but use only 1 tin of tomatoes as the sauce was far too thin despite omitting the stock.  -  11 Dec 2016

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