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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare 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 unique. 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’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must 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 it.

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