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Sausage Stew

goldensausagecasseroleThis beef sausage casserole has been a family hit for several generations. Cheap, easy, the kids love it and it's a nice way to eat sausages that can sometimes be a little boring. You may like to double this, because everyone loves it so much.

10 beef sausages
1 carrot
1 onion, sliced
1 Tbsp. brown malt vinegar
2 Tbsp. sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. self-raising flour
1½ cups water, lukewarm

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Use a medium-sized casserole dish. Scatter onion and carrot evenly over base then add sausages.

In a medium jug, mix sugar, malt vinegar, Worcestershire sauce and self-raising flour. Add the water and whisk until smooth.

Pour over the sausages.

Bake until sausages are browned on top and sauce has thickened, approximately for one hour.

Serve with mashed potatoes and green vegetables.

Makes 4 servings.

Cook's Notes:

  • Cut carrot into 2-3 mm rings. Slice onion into 2-3 mm rings.
  • Allow 3-4 sausages per person. One of my brothers always boils the sausages first to remove extra fats.
  • My mother uses less than a Tbsp. of sugar. She says it doesn't need it, but she is a vegetarian, so hasn't eaten it.
  • An extra Tbsp. of self-raising flour will make a thicker sauce.
  • Successful in a crockpot on low for 4-5 hours.