What’s a stoverole? Simple. It’s like a casserole, but cooked on the hob. For when you want something tasty and warming, but aren’t able to plan hours ahead. This is the main one we make – if you have any others do let me know!
Sausages are a really easy food to cook, as well as cheap to buy, but sausage and mash can get boring, so try this different take to jazz them up. If anything it’s even quicker. We usually serve it with rice, but really it would go with anything.
The recipe may need spicing up if you use very lean sausages though. We used venison sausages this time. It was discovered recently that my son is anaemic, so we’re under orders to eat red meat twice a week. Venison is nice and lean – so the flavour didn’t permeate through the sauce in the same way it usually does. Cheap as chips pork sausages are the hero in this dish.
- Oil for frying
- 1 onion
- 6 sausages
- 1 300g punnet of mushrooms
- ~2tsp garlic granules
- A dash of black pepper
- 2 tins of tomatoes
- Peel and dice the onion. Wash and slice the mushrooms.
- Fry the onion. When it begins to turn translucent, slice the sausages directly into the pan with scissors. Cook them, stirring occasionally, until they are coloured on all sides.
- Add the mushrooms, garlic and pepper and cook until the juices begin to cook out of the mushrooms.
- Pour in the tins of tomatoes and simmer. You can either serve as soon as the sausage is cooked through, or simmer for a longer time to let the flavour develop.