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About the Recipe
This simple oven bake sausage casserole is so tasty, delicious and couldn’t be easier to make!
The sauce is light, sweet and spicy, and so ideal for those summer evenings! You can add vegetables to your taste it will still be amazing! The sausages in this recipe are chicken chipolatas, but you can use the sausages you most like or the flavour of Pepper Jelly you desire!
Ingredients
2 x packs of Italian style chicken chipolatas 10 x sausages in each pack
1kg baby new potatoes
200g button mushrooms
2 medium red onions
4 cloves garlic
200g cherry tomatoes
Salt and pepper to taste
1 cup water
2 Tbsp Balsamic vinegar
2 Tbsp GENNY GRAHAM Ginger Lime Pepper Jelly
A drizzle of olive oil
Preparation
Preheat the oven at 200ºC/400ºF
You will need a 28-30cm casserole dish with a lid or foil to cover it.
Scrub the baby potatoes, clean the button mushrooms by wiping with kitchen paper and trimming the stalks, cut the onions in two (root to tip), take the hard skin off and cut into chunks. Add these to the dish.
Skin the garlic and crush with side of the knife, wash the cherry tomatoes and scatter into the dish.
Cut the sausages apart, prick them with a fork and arrange on top of the vegetables.
Season liberally with salt and black pepper.
Into a jug, pour a cup of water, the balsamic vinegar, the ginger lime pepper jelly, and stir to combine the ingredients. Pour over the prepared casserole.
Drizzle with olive oil.
Cover the casserole with a lid or some baking foil and place in the hot oven for 40mins.
Take off the foil and turn the sausages over. Then continue to bake uncovered for about 10 minutes or until the sausages have browned and the gravy is bubbling!
Test the potatoes for "doneness" and give the whole casserole a stir. Let it sit for 5-10 minutes before serving!
Garnish with some fresh herbs and tuck in!