Sausage Casserole

Method

0 of 8 steps

Gently fry onion, celery, carrot and salt in olive oil until soft and onions are translucent, about 15 mins. Add the garlic, stir and cook for a further minute.
Add sausages and fry until they have a little colour, about 10 minutes.
Add beer and allow to bubble for a minute or so. This helps to loosen all the gooey, caramelised bits of onion on the bottom of the pan.
Add 200 ml boiling water, herbs and pepper and bring the casserole up to a boil again.
Put the Savoy cabbage on top of this, cover and leave to simmer gently for at least 30 minutes, longer if possible. Stir occasionally and add a little more water if it appears to be drying out.
To prepare the topping, mix together all the topping ingredients in a bowl.
Once the stew has finished cooking, take off the heat, serve into bowls and sprinkle 1 teaspoon of the topping over each. Serve immediately.
Serve with mashed potatoes and vegetables of your choice.

Lovely. Time to eat!