Monday, 1 April 2013

sausage casserole

It's been a long time since this blog went into hibernation but I think it may be back now. Ruth has a new camera and the clocks have sprung forwards, heralding British Summertime and better lighting. The kids will still turn their noses up at perfectly lovely food, but hey, everyone will get fed and we'll have a little slice of heaven. Eldest boy has been in his room for 2 years now and looks tall and pale - a bit like a broad bean plant that has been germinated in a dark cupboard. Middle boy is out videoing for his rigorously dull YouTube channel whilst the youngest has whisked my tablet away for the afternoon.

I love sausage casserole, especially when it's cold outside. Anything that has little firm lentils and meaty sausages has to be a winner in my book.

(serves 5 with some left over - add more sausages to cook for more)

  • red onion (chopped)
  • 1 clove garlic (finely chopped)
  • 1 leek (sliced) 
  • 1 stick of celery (chopped small)
  • 1 carrot (diced)
  • 1 green pepper (diced) 
  • olive oil (glug)
  • butter (about the size of two thumbs)
  • handful of black olives
  • freshly ground pepper and salt
  • 4 small cooking chorizo (chopped up)
  • 10 plump sausages (5 venison, 5 Old English)
  • 2 bay leaves
  • thyme
  • 1.5 pts chicken stock
  • about a cup of green or puy lentils
  1. sweat the onion, garlic, leek, celery. carrot and pepper in oil and butter. Lots of black pepper at this point creates just the right aroma to keep you hanging around in the kitchen
  2. brown the sausages in a little oil
  3. add the chorizo to the onions etc and warm through
  4. add the lentils, bay leaves and thyme, just folding it all through, coating the lentils
  5. pour in the stock and bring to a simmer - add salt but be careful if your stock is salty (also the olives will impart some saltiness)
  6. tip the lentils etc into a reasonable sized casserole and gently place the sausages on the top
  7. throw on the olives and add another knob of butter
  8. cover and place in a medium oven for about an hour and a half, checking later on that the whole dish has enough liquid
I'm going to serve this with some kind of potatoes (maybe mash, maybe sauted) and buttery cabbage.


  1. Sounds great - apart from the olives (hot / cooked olives are a pet hate of mine). I love venison and venison sausages in particular, but I don't think olives go well with venison. I'd prefer a few Juniper berries! It needs some celeriac and potato mash...

    1. I'm hearing you but the olives help to cut through the richness of the venison. Either way, I'm quite sure your adaptation would be quite delicious :)