Sausage And Potato Casserole
- QUICK FACTS
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Preparation Time:
- mins -
Cook Time:
- mins -
Serves:
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- INGREDIENTS
- 15ml oil
- 8 pork sausages or chicken sausage
- 6 bacon rashers cut into pieces
- 2 large onions sliced
- 2 cloves garlic crushed
- 15ml mixed dried herbs
- salt and pepper
- 1 pkt ROYCO® Spicy Chicken Stew Mix
- 2 large baking potatoes, peeled and thinly sliced
- 2 large sweet potatoes with skin on, cleaned and thinly sliced
- 350ml water
- SAVOURY RICE INGREDIENTS
- 2 tbsp butter
- 3 tbsp oil
- 3 cups of rice
- 1 onion chopped
- 2 cloves garlic crushed
- 2 carrots peeled and diced
- 1 stick celery sliced
- 1 cup frozen peas
- 3 cups of water
- 1 pkt ROYCO® Creamy Mushroom Dry Sauce
- METHOD
- Preheat oven to 180 degrees
- Grease a large ovenproof casserole dish, set aside
- Heat oil in a frying pan and fry sausage for 5 minutes, until golden brown, remove and set aside, add bacon and fry for 3 minutes
- Add onions and fry for 5 minutes until golden brown
- Add garlic and fry for few seconds
- Arrange the potatoes in the base of the casserole dish
- Spoon bacon and onion mixture on top of potatoes
- Season with salt and pepper and sprinkle with herbs
- Mix water with ROYCO® Spicy Chicken Stew Mix, pour in and top with sausage, cover with tin foil and bake for 40-50 minutes
- SAVOURY RICE METHOD
- Add carrots, celery and fry for 5 minutes, then add rice and ROYCO® Creamy Mushroom Dry Sauce, stir to coat
- Add water and mix to combine, cover with a lid and cook for 15 minutes
- Add peas and continue to cook for a further 5 minutes
Serve with a green salad or a green bean salad
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