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Sausage & Pancetta Casserole

written by Eshé Brown October 15, 2015
Sausage & Pancetta Casserole

Month five. Still no kitchen and to make matters worse, the newly laid floor has to come back up as it’s been laid wrong and isn’t level. So that means we are nowhere near having a kitchen or our beautiful white dual fuel 110 rangemaster oven. Gutted.

I think we’ve tried almost every possible method of cooking without an oven and it seems the electric slow cooker comes out trumps!

The food is the tastiest because everything cooks in its own juices and the flavours infuse with each other. It’s also ace because you basically just bung everything in a pot and leave if for a few hours whilst you get on with the rest of your day.
Last weekend we cooked this delicious autumnal dish in the slow-cooker and I almost forgot how down I was about not having a kitchen. It was really THAT good.

And with onions, carrots, tomatoes, beans, sweet potatoes, peppers, garlic, mushrooms and herbs ALL in season now, we were able to make this dish almost entirely from the produce from the garden. Nice and cheap. Winner.

Here’s the recipe for this heartwarming, sweet and smokey casserole. Oh and apologies that the measurements are in handfuls as it was just thrown together and we literally grabbed handfuls from the garden!

SERVES: 4
PREP TIME: 20 minutes
COOK TIME: 2 hours

INGREDIENTS:

  • 4 good quality sausages (minimum of 97% meat content)
  • 1 pack of smoked pancetta bacon
  • 2 carrots
  • 1 sweet potato
  • 1 large onion
  • 2 large pointed red peppers
  • Handful of green french beans
  • Handful of sweet vine tomatoes
  • 4 mushrooms
  • 2 cloves of fresh garlic
  • 2 sprigs of fresh thyme
  • 1 fresh, chopped red chilli
  • 2 tsps of chopped pinenuts
  • 2 tsps of dried chopped Italian herbs
  • 6 leaves of freshly chopped sage
  • Freshly ground black pepper to taste
  • 300ml of chicken stock
  • Half a glass of red wine
  • 1 large mug of couscous
  • Tbsp of butter

METHOD:

  1. Chop up your veg and meat ingredients into equal chunks.
  2. Put everything in a slow cooker on a low heat for a couple of hours and wait until ready – nice and easy!
  3. Put the couscous in a casserole dish with a heaped tablespoon of butter.
  4. Boil a kettle of hot water and pour to just cover the couscous.
  5. Put the lid on straight away.
  6. Either pop in the microwave for 3 minutes or place in a steamer for 3 minutes.
  7. With a fork fluff the couscous, if needed add a little more boiling water until light and fluffy.
  8. Then serve in a bowl with the casserole.

Sausage and bacon casserole

Foodie Eshe x LOGO

2 comments

honeyanddough October 20, 2015 - 8:57 PM

Beautiful looking casserole, but five months with no kitchen?!? You poor thing! I love my slow cooker for exactly the reason you said – bung it in and leave it (and you can make cakes them!)

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Eshe October 21, 2015 - 9:12 PM

Thank you! It’s certainly testing our creativity!! It’s a good job we had such a good summer, the BBQ has been a god send. We now have a camping stove but it’s just one ring and you have to open the window when you use it… Haha

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