Its British Banger Week and I thought I would do something different to standard bangers and mash so searched my store cupboard for ideas.
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!