Name: Vickys Sausage & Potato Casserole, Gluten, Dairy, Egg & Soy-Free
Yield: 4 servings
Ingredients: 2 tbsp sunflower oil, divided; 2 onions, sliced; 2 clove garlic, finely chopped; 8 gluten-free pork sausages; 500 grams potatoes, diced; 400 grams can of chopped tomatoes; 250 ml chicken stock; 150 ml dry white wine (or more stock); 1 tbsp worcestershire sauce (gf recipe in my profile); 300 grams frozen peas; 1 salt & pepper to taste

Servings: 4 persons

2 tbsp sunflower oil, divided
2 onions, sliced
2 clove garlic, finely chopped
8 gluten-free pork sausages
500 grams potatoes, diced
400 grams can of chopped tomatoes
250 ml chicken stock
150 ml dry white wine (or more stock)
1 tbsp worcestershire sauce (gf recipe in my profile)
300 grams frozen peas
1 salt & pepper to taste

1
Preheat the oven to gas 6 / 200C / 400F
2
Heat a tablespoon of the oil in a frying pan and gently cook the onions until softened.
3
Add the garlic in and continue cooking until the onion is turning golden
4
Transfer the onions and garlic to a casserole dish
5
Twist each sausage in the middle, cut in half and brown off in the pan then transfer to the casserole dish
6
Add the potatoes, tomatoes, stock, wine & worcestershire sauce to the pan and bring to the boil
7
Pour into the casserole dish and mix with the onions and sausages
8
Put the lid on and bake for 50 minutes
9
Add the peas and return to the oven for 5 minutes, then season with the salt & pepper, stir and serve with a crusty bread roll

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Vickys Sausage & Potato Casserole, Gluten, Dairy, Egg & Soy-Free

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