Today, because for a whole raft of reasons, I feel like hammered shit and can’t walk more than a few paces, I decided to hit the kitchen. Perverse or what?
Anyhoo, the first thing I did was knock a glass off the worktop, hacking a bloody chunk out of my foot. Damn good job my glasses are plastic, for just this reason – had it been glass, and shattered, I’d be typing this in A&E, and quite possibly emulating the Pobble (look it up, don’t be lazy!).
Anyway, this is the first dish I’ve cooked from scratch since some time around Christmas, the Aunt Bessie’s pre-prepped beef stew doesn’t really count.
First thing – aside from clumsiness – I noticed, was that I have lost quite a lot of my knife skills. Hopefully, these will come back to me, but for now I’m very slow. In the meantime, here’s the recipe. You need a 3-litre casserole, and the best sausages you can find.
Sausage Casserole with Waitrose Gourmet Sausages, cobbled together while in hospital…
Not, I hasten to add, APH’s recipe, it’s mine. Serves 4 with additional veg/spuds/noodles/whatever.
8 Sausages, fried until lightly browned. I used Waitrose Gourmet
1kg golf-ball-sized onions, peeled, halved and sliced. I sweated mine very gently in home-made pork lard until they were reduced almost to a purée, super-sweet and super-savoury, but still pearly and barely coloured at all.
Half a pack – about 4 – Sainsbury’s Sweet Spear carrots, peeled and sliced
2 Knorr chicken gravy gel-pots
A good splash of Knorr Touch of Taste beef stock (for me, a mix of chicken and beef works better than pork stock cubes)
1 tsp dried thyme
1 tablespoon dried basil
2 tablespoons mushroom ketchup
Homemade celery salt – to taste
A good slug of Thatcher’s 2011** Vintage Oak Aged Somerset Cider – not too much – you don’t want it swamped
**Might be 2012 now, I’ve had it a while.
A good handful of dehydrated vegetables – regular readers will be familiar with these, I use them a lot to add flavour.
Sea salt and black pepper, to taste.
To finish, a pack of Aunt Bessie’s Light and Fluffy Dumplings, cooked as per instructions.
I also had a bag of baby new potatoes, among which were some extremely small spuds, so I tossed those in too. You can, of course, omit the dumplings and just go with potatoes. Your call.
As always, allow to cool and stash in the fridge until the following day. Reheat, adjust seasoning, and serve.
This is, I have to say, bloody good! And, aside from chopping all those onions (spoonie tip – use pre-prepped), very easy to make.