W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
THE BEST
SAUSAGE CASSEROLE
INGREDIENTS
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1-2 tsp olive oil
8 award winning Muffs sausages cut into 3
6 rashers Muffs dry cured smoked bacon cut into lardons
2 onions finely chopped
4 garlic cloves crushed
2 400g Napolina chopped tomatoes
½ tube Napolina tomato puree
Salt and freshly ground black pepper
4 large potatoes, diced (optional)
Spaghetti (optional)
METHOD
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Place the onion, garlic and olive oil in a large frying pan and fry
over a medium heat for 5 minutes until they start to soften.
Add the smoked bacon and sausages and cook for 5 minutes.
Add the tinned chopped tomatoes and tomato puree to the pan
and bring to the boil.
Simmer for 30 minutes stirring occasionally.
Season to taste with salt and freshly ground black pepper.
For sausage casserole with potatoes, add the diced potato with the
tomato and cook until soft.
For sausage casserole with spaghetti, cook the spaghetti in salted
water until just cooked, drain and put back into saucepan. Add
butter and garlic and toss until the spaghetti is covered. Plate up the
spaghetti and spoon the casserole over the spaghetti.
32 wirrallife.com