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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, vickys cuban-style sausage casserole, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF is something that I have loved my entire life.

To begin with this particular recipe, we must first 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 can achieve that.

The ingredients needed to make Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF:
  1. Prepare 1 tbsp sunflower oil
  2. Take 8 gluten-free pork sausages
  3. Take 125 grams baby button mushrooms, halved
  4. Prepare 1 red bell pepper, chopped
  5. Prepare 1 large onion, sliced
  6. Prepare 25 grams sunflower spread (Vitalite) / butter
  7. Prepare 1 1/2 tbsp cornstarch
  8. Take 150 ml light coconut milk / semi -skimmed milk
  9. Take 1 1/2 tbsp concentrated tomato puree
  10. Prepare 2 clove garlic, finely chopped
  11. Get 1/2 tbsp sugar
  12. Take 1/2 tsp smoked paprika
  13. Make ready 1/2 tsp ground cumin
  14. Get 1/2 tsp ground coriander
  15. Make ready 1/2 tsp oregano
  16. Get 1/2 tsp basil
  17. Take 3/4 tsp chilli powder or to taste
  18. Take 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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