Before university, I used to cook or bake at home on average once a week. This gave me plenty of time all week to decide what I was going to cook and wait for inspiration to strike. It might be a recipe I read, an advert that made me crave something, watching an episode of Everyday Mary Berry. Now that I cook for myself every day, its pretty easy to run out of inspiration. My ideas tend to come from trawling through BBC Good Food or Delicious magazine until I spot something to work from. Or, in the case of this casserole, my friend kept mentioning she was having sausages for her tea. This made me crave sausages, which made me look in my fridge and see what needed using up that I could cook with them. And so a sausage, kale and tomato casserole (with a few peas thrown in for good measure) was born.
Sausage, kale and tomato casserole
I prefer to roast my sausages and add them to the casserole at the end, rather than fry them in the casserole dish at the beginning. Frying them probably adds extra depth of flavour, but I can’t be faffed with turning a spitting sausage for 15 minutes and hoping it cooks all the way through and doesn’t just char on the outside. If you are a more patient soul than me, try frying them first, removing whilst you cook the onion and then returning to the pan before the tomatoes and chicken stock.
- 6 sausages
- 1 onion
- 1 large clove of garlic
- 1 tin of tomatoes
- 500ml chicken stock
- 100g peas
- 200g baby kale
- sprinkling of thyme
Preheat the oven to 220’C. Line a baking tray with foil, add the sausages and roast for 20-25minutes until cooked through.
Meanwhile, finely dice the onion. Cook in a large saucepan in a glug of oil over a gentle heat until soft and beginning to caramelise. Crush the garlic clove, add to the pan and cook out for 1-2 minutes.
Add the tinned tomatoes, chicken stock, thyme and plenty of seasoning. Simmer for 10-15minutes until thickened and reduced slightly.
Add the peas, baby kale and cooked sausages. Stir to heat everything through. Serve and enjoy!