For those who read my healthier curried sausages recipe and are wondering what else I did with all those sausages, here's my Italian sausage casserole.
Again, the main tip for making this a healthier option is to use less sausages and more vegies. Here's how I did it.
Preparation time: 10 mins
Cooking time: 30 mins
Serves: 2 adults and 2 toddlers for dinner with 4 lunch serves left over.
Garlic - 2 cloves / 2 teaspoons
4 large mushrooms
3 small sprigs of rosemary - leaves removed
3 large potatoes
1 cup of chopped pumpkin
1 can of diced tomatoes
1 can of chickpeas
1 cup of peas
All the vegies chopped and ready to go.
1) Chop the sausages and all the vegies into bite sized pieces. The smaller you chop them the shorter the cooking time.
Sausages chopped into bite sized pieces. You could fry the sausages whole and then chop them if you prefer - I think that would be a little less icky!
2) In a large saucepan fry the sausage pieces until they start to brown.
3) Add the garlic, rosemary, onion and mushrooms and fry until onion and mushroom start to cook and soften.
4) Add the potatoes, pumpkin, zucchini and carrot. Stir well for a couple of minutes. Then add the can of tomatoes and half a can of water. Bring to a boil and leave to simmer, covered, for about 15 minutes.
Starting to look pretty good - lots of vegies to balance out the sausages!
6) Add the can of chickpeas and simmer for another 5 minutes. Then add the peas and simmer for another 5 minutes.
A big bowl of winter comfort!
As always, use whatever vegies you like and are available in your garden - next time I'll be using some sweet potato and yellow grape tomatoes as they are just coming through in my garden.
Olives are a wonderful addition to this, but unfortunately I didn't have any when I cooked up this batch.
You might also like to experiment with different types of sausages - chicken or turkey sausages tend to be a little bit healthier than regular ones.
I used about half a cup of homemade chicken stock in one version of this - just because I had some sitting around. It was really nice!
Half a cup of red wine would also be lovely in this.
Another great version of this would be to leave the potatoes out and serve the casserole with mash (made with a bit of greek yoghurt or stock for a healthier mash!) or with quinoa and rice.
I hope that you enjoy experimenting with this winter comfort dish!