Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF
Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys cuban-style sausage casserole, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vickys cuban-style sausage casserole, gf df ef sf nf using 18 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF:
  1. Make ready 1 tbsp sunflower oil
  2. Prepare 8 gluten-free pork sausages
  3. Make ready 125 grams baby button mushrooms, halved
  4. Prepare 1 red bell pepper, chopped
  5. Take 1 large onion, sliced
  6. Take 25 grams sunflower spread (Vitalite) / butter
  7. Get 1 1/2 tbsp cornstarch
  8. Get 150 ml light coconut milk / semi -skimmed milk
  9. Prepare 1 1/2 tbsp concentrated tomato puree
  10. Make ready 2 clove garlic, finely chopped
  11. Take 1/2 tbsp sugar
  12. Prepare 1/2 tsp smoked paprika
  13. Prepare 1/2 tsp ground cumin
  14. Take 1/2 tsp ground coriander
  15. Take 1/2 tsp oregano
  16. Get 1/2 tsp basil
  17. Get 3/4 tsp chilli powder or to taste
  18. Make ready 330 ml ham stock
Steps to make Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF:
  1. Preheat oven to gas 4 / 180C / 350°F
  2. Lightly brown the sausages off in a frying pan in a tbsp of oil
  3. Cut into quarters and put into a casserole dish with the mushrooms, onion and pepper
  4. Melt the butter in a pan and add the cornstarch, mix together then slowly whisk in the milk to avoid forming lumps
  5. Add in the tomato puree, sugar, garlic and other herbs/spices. Cook gently for a couple of minutes then whisk in the stock
  6. Pour over the ingredients in the casserole dish and press down so everything is in the liquid
  7. Cover and put in the oven for 75 minutes
  8. Serve with a root vegetable mash, over rice or with some garlic bread to mop up the sauce

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