I always think of sausage casserole as a 'winter warming' recipe, for when its cold and wet outside and you need some comfort food! This one is served with polenta, but it would be just as good with mashed potato.
I have used vegan sausages in this recipe, but do check the packaging carefully as vegetarian sausages can contain egg and gluten. Unfortunately if you are following the low-FODMAP diet most vegan sausages do contain onion, however the rest of the recipe does not contain onion. I have used garlic-infused oil and tinned butter beans which are safe at 35g per portion.
Serves 3 portions.
Ingredients
- 1 tbsp garlic-infused olive oil
- 1 packet vegan sausages
- 2 medium carrots
- 1 large courgette
- 1 tin tomatoes
- 100g butter beans
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp celery salt
- 1/2 tsp ground coriander
- 1 bay leaf
Method
- Heat half the oil in a casserole dish.
- Chop the carrots and courgette and add to dish. Fry until softened.
- Add the oregano, paprika, celery salt and corriander.
- Add the tomatoes and butter beans along with the bay leaf.
- Leave to simmer while you cook the sausages.
- Chop the sausages into bitesize pieces and fry in the rest of the oil until browned.
- Add the sausages to the casserole dish and continue to simmer for another 10 minutes. If it's getting dry then add a little water. Add salt and pepper to taste.
- Cook the polenta according to packet instructions.