Friday, 3 February 2012

Veal sausage casserole

6 veal sausages, 2 tbsp Essential Cuisine veal stock, 1 small white onion, 1 small maris piper potato, 2 carrots, 1 tsp butter. 
Serves: 4 Preparation: 1 hour

Recently I was sent a range of Essential Cuisine stocks to test and this is my first recipe using their veal stock. Veal stock sits right between chicken and beef so it could be used to enhance the flavour of a chicken or a beef casserole. It just so happened that I had some veal sausages in the freezer though and this very simple, clean casserole is wonderfully simple.

1) Peel and dice the onion, potato and carrot. Using a wok or frying pan, fry off the onion in a tsp of butter and add the carrot and potato for about a minute.

2) I added 2 tsps of veal stock to 500ml of hot water and poured over the vegetables to deglaze the pan. Transfer to a casserole dish and add the sausages.

3) Bake in the oven for at least an hour in an uncovered dish. As the sausages cook, they will float to the surface of the liquid, allowing the skin to crisp a little. Turn the sausages as they begin to brown.

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