Best Sausage And Mustard Casserole Recipes

Creamy Sausage and Triple Mustard Casserole image

Provided by MarieRynr

Categories Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
8 -12 good quality pork sausage links
1 large onion, thinly sliced
250 g small cremini mushrooms or 250 g chestnut mushrooms
1 medium cooking apple, peeled, cored and cut into small chunks
1 bay leaf
1 tablespoon chopped fresh sage
300 ml vegetable stock or 300 ml chicken stock
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard
1 teaspoon English mustard
1 (142 ml) carton double cream

Steps:

Heat the oil in a large casserole dish or deep sided frying pan.
Gently fry the sausages until they are golden brown all over; then remove from the casserole.
Add the onion and saute until it softens and becomes nicely golden.
Add the mushrooms and cook for a further 5 minutes.
Stir in the apple chunks, bay leaf, sage and stock.
Bring to the boil, then return the sausages to the casserole.
Reduce the heat, cover with a lid and gently cook for 20 minutes, stirring occasionally.
The apple pieces should break down and thicken the stock slightly.
If they are still holding their shape, mash them with the back of a wooden spoon and stir in .
Mix the mustards into the cream and season with salt and pepper.
Pour into the casserole and increase the heat.
Leave the lid off and simmer for about 5 minutes until the sauce has thickened slightly.
Serve with a big bowl of creamy mashed potato or golden saute potatoes and green vegetables such as green beans, wilted spinach, broccoli or peas.

Sausage and Mustard Casserole image

Provided by EvenleyChef

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

4 sausages (best of medium coarseness, like Cumberland or similar)
3 large shallots or 1 medium onion, roughly chopped
2 cups leftover boiled potatoes, cut into 1 inch chunks
1 cup white wine or 1 cup dark beer
2 tablespoons of finely chopped fresh herbs, e.g. Rosemary and Thyme
1 tablespoon Dijon mustard
3 tablespoons olive oil
salt
fresh ground black pepper

Steps:

Pre-heat oven to 350°F (175°C).
Take a heavy casserole dish and place on hotplate. Add 2 tablespoons olive oil and fry shallots or onions over high heat until golden.
Remove onions from casserole and now fry sausages until lightly browned. Remove sausages from casserole.
Add remaining olive oil and fry potatoes until lightly browned. Don't worry if anything sticks to the bottom of the casserole, this will add flavour. While the potatoes are browning, chop sausages into 5 or 6 slices each.
Add sausages, onion, wine or beer, herbs and salt to the potatoes. Cover and place in pre-heated oven and cook for 40 minutes.
Before serving add a tablespoons of Dijon Mustard and a few grinds of black pepper. Stir and serve.

Sausage and Mustard Casserole image

Number Of Ingredients 12

Steps:

Heat the oil over medium heat. Add the sausages, cook until golden, and remove.
Add the onion and cook until softened. Add the mushrooms and cook for 5 minutes, then stir in the stock, apple, sage, and bay leaf.
Bring to a boil, then return the sausages. Reduce the heat, cover, and cook gently for 20 minutes, stirring often. The apple pieces should break down and thicken the sauce slightly. If they are still holding their shape, mash them with the back of a wooden spoon and stir in
Mix the cream and mustards together in a bowl and season with salt and pepper. Pour into the casserole, increase the heat, and boil gently for 5 minutes, or until the sauce has thickened slightly