It was the last day for using up my pack of gluten free sausages that had been sitting idly in the fridge so I grabbed them and decided to make a casserole. Gluten bangers can be a bit dry so cooking them in a sauce makes them more palatable. Any bangers will do of course but any excess fat needs to be drained away early in the cooking process.
My store cupboard produced a tin of baked beans in tomato sauce, a beef stock jelly melt and a tomato cup-a-soup. A rummage in the fridge produced three big chestnut mushrooms and I found an onion in the potato store. Yes! I had my main ingredients together.
I cut the thick sausages each into four making twenty four large bite size pieces and put them into a wok with a little hot cooking oil, added chopped onion and roughly chopped mushroom. I swirled them around a bit until they started to colour and got to the sweaty stage. I didn't need to drain any excess fat away. I then added the rest of the ingredients plus a large cup of hot water and brought it up to the boil. I then let it simmer gently with a lid on for about twenty minutes, stirring occasionally and adding a drop of hot water when necessary.
It was time for the taste test and though the casserole was full of flavour I thought it needed just a bit of spice to give it a kick so I added half a teaspoon of madras curry powder. That did the trick and my spicy bangers casserole was ready to be served up with good helpings of creamy mash. I had a small portion which was ample for me while my other half, had a full plate and came back for seconds. There was still enough left over for two small lunches which will see me through the next couple of days. I reckon I made enough to serve three or four regular portions,
I can pat myself on my back (smile). Whose a clever girl then, lol. I've done my bit for the great British Banger!
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