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    Sausage and Mushroom Casserole

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    Sausage and Mushroom Casserole

    We make this casserole at home on our pig farm in Yorkshire. It may be simple and homely, but it is no less delicious for that. Serve it with creamy mash for a comforting winter dinner.

    • Preparation time: 15 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 8 pork sausages (about 450g in total)
    • 1 tsp sunflower oil
    • 225g smoked streaky bacon, cut into strips
    • 1 onion, sliced
    • 2 tsp plain flour
    • 350ml red wine
    • ½ tsp thyme leaves
    • 1 bay leaf
    • 1 garlic clove, crushed
    • 250g crimini button mushrooms, halved if large


    1. Preheat the oven to 150°C/gas 3. In a casserole, brown the sausages in the oil for 5 minutes. Once brown, remove them to a plate, leaving all the juices in the pan. Next, brown the bacon and onion for 5 minutes.
    2. Sprinkle in the flour and slowly stir in the wine. Add all the remaining ingredients, bring to the boil, then cover and transfer to the oven for 45 minutes.

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