Chef Barry Lewis from My Virgin Kitchen shows you how to make a hearty sausage casserole with a herb crust, a perfect dinner for the cold nights this winter.
Sausages | 8 , cut into chunks | |
Onion | 1 | |
Garlic | 1 Clove (5 gm) | |
Dried mixed herbs | 1 Tablespoon | |
Butter beans | 400 Gram | |
Parsley | 1/2 Bunch (50 gm) | |
Chopped tomatoes | 400 Gram | |
Chicken stock | 500 Milliliter | |
Freshly ground black pepper | To Taste | |
Bread | 100 Gram | |
Olive oil | 1 Tablespoon | |
Worcestershire sauce | 1 Dash |
MAKING
1. Heat oil in a pan. Add the sausages and brown them up.
2. Add onions and continue to cook. Drop in garlic as well.
3. Throw in parsley and let it wilt a bit.
4. Add dried herbs, butter beans and tomatoes. Season with salt and worcestershire sauce.
5. Pour in chicken stock and then let everything simmer for sometime.
6. Meanwhile whiz together bread with parsley to make parsley breadcrumbs.
7. Transfer the sausage mix to a baking dish. Layer the top with parsley breadcrumbs and place it in the oven.
8. Let the breadcrumbs brown up a bit and then pull it out.
SERVING
9. Serve this ultimate comfort food while it is still warm. Enjoy.
Serving size
Calories 905Calories from Fat 354
% Daily Value*
Total Fat 39 g60%
Saturated Fat 11 g55%
Trans Fat 0 g
Cholesterol
Sodium 1155 mg48.13%
Total Carbohydrates 92 g30.7%
Dietary Fiber 22 g88%
Sugars 15 g
Protein 47 g94%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet