Sausage Casserole

This recipe serves 6.  It was invented on a RYA Day Skippers Course.

4-6 Large Sausages or Chipolatas

One Large Onion - Chopped finely

8 Large Carrots - Sliced coarsely

2 Medium/large Sweet Potatoes - Chopped to 2 cm cubes

1 Red Pepper de-seeded and chopped 

1 Green Pepper de-seeded and chopped

2 Tins of Chopped Tomatoes

1 Tablespoon of Tomato Puree

300ml (1 Tin) of Tap water

Black Pepper, Smoked Paprika, Cayenne Pepper to taste (1 tsp is too much)

Brown the sausages in a frying pan or on a tray in the oven or on base of Casserole
While the sausages are browning prepare veg.
Then, (removing sausages temporarily if necessary)
Sweat the onion in the casserole until soft and slightly brown
Add the remaining vegetables and chopped tomatoes and water
Bring to the boil and either simmer for 1 hour stirring occasionally or place in pre-heated oven at 180

Once Sausages have been browned, chop into 1 inch pieces and add to the Casserole.
Add seasoning to taste.

Serve with Uncle Ben's Rice

Malteeser Cake

100g butter
3 tablespoons golden syrup
2 tablespoons coco powder
225g digestives crushed
1 x 175g maltesers half crushed and half left whole

1. melt the butter and golden syrup
2. stir in the coco powder , biscuits and crushed maltesers until well combined
3. allow to cool slightly then add the whole maltesers
4. line a loaf tin with cling film and pour the mixture in and press down firmly but carefully so as not to crush the whole maletesrs
5. chill for 2 hrs then turn out and cut into chunky fingers