Sausage Casserole with Watercress

Sausage Casserole with Watercress

Method

Heat 1tbsp of the oil in a flameproof casserole dish and brown the onions for 10 minutes. Add the garlic and mushrooms and cook for a further 5 minutes. Stir in the red wine, chopped tomatoes and stock or water. Add the rosemary sprigs and slowly bring to the boil.

Heat the remaining tablespoon of oil in a frying pan and brown the sausages for 5 minutes, turning them so they are evenly coloured. Transfer the sausages to the casserole, stir them around and season with salt and ground black pepper. Cover with a lid and simmer over a low heat for 40 minutes.

Bring the potatoes up to the boil in salted water and cook for 15-20 minutes. Drain well and return to the pan. Mash the potatoes and beat in the butter, milk and crème fraîche. Stir in the watercress. Taste and season with salt and ground black pepper if necessary.

Calories: 646 Preparation: 25 mins Cooking: 65 mins Serves: 4 Fat: 35g Saturated Fat: 13g Carbohydrate: 56g Protein: 25g Fibre: 5g Salt: 3.02g

Ingredients

2tbsp olive oil

3 red onions, peeled and cut into eighths

2 garlic cloves, crushed

200g large flat mushrooms, sliced

150ml red wine

400g can chopped tomatoes

200ml chicken stock or water

2 sprigs fresh rosemary

salt and ground black pepper

8 good quality pork sausages

For the watercress mash:

950g old potatoes, peeled and quartered

25g butter or olive-oil based spread

120ml milk

2tbsp reduced fat crème fraîche

85g watercress, very finely chopped

Watercress