Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF
Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vickys cuban-style sausage casserole, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook vickys cuban-style sausage casserole, gf df ef sf nf using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF:
  1. Take 1 tbsp sunflower oil
  2. Get 8 gluten-free pork sausages
  3. Make ready 125 grams baby button mushrooms, halved
  4. Make ready 1 red bell pepper, chopped
  5. Take 1 large onion, sliced
  6. Prepare 25 grams sunflower spread (Vitalite) / butter
  7. Take 1 1/2 tbsp cornstarch
  8. Get 150 ml light coconut milk / semi -skimmed milk
  9. Prepare 1 1/2 tbsp concentrated tomato puree
  10. Prepare 2 clove garlic, finely chopped
  11. Make ready 1/2 tbsp sugar
  12. Take 1/2 tsp smoked paprika
  13. Make ready 1/2 tsp ground cumin
  14. Make ready 1/2 tsp ground coriander
  15. Take 1/2 tsp oregano
  16. Make ready 1/2 tsp basil
  17. Take 3/4 tsp chilli powder or to taste
  18. Make ready 330 ml ham stock
Instructions to make Vickys Cuban-Style Sausage Casserole, GF DF EF SF NF:
  1. Preheat oven to gas 4 / 180C / 350°F
  2. Lightly brown the sausages off in a frying pan in a tbsp of oil
  3. Cut into quarters and put into a casserole dish with the mushrooms, onion and pepper
  4. Melt the butter in a pan and add the cornstarch, mix together then slowly whisk in the milk to avoid forming lumps
  5. Add in the tomato puree, sugar, garlic and other herbs/spices. Cook gently for a couple of minutes then whisk in the stock
  6. Pour over the ingredients in the casserole dish and press down so everything is in the liquid
  7. Cover and put in the oven for 75 minutes
  8. Serve with a root vegetable mash, over rice or with some garlic bread to mop up the sauce

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