RECIPE: Sausage Casserole

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 20:24

Just threw this together with what I had in tonight. Nice and warming when the weathers bad like today. (Some nice lightening though) It could do with a lot of refining like perhaps adding some cannelini beans, a touch of mace etc but it was just thrown together as I said.



8 good quality suasages

1 large onion, sliced

1 large carrot, sliced

2 very large potatoes, chopped into large chunks

tin of chopped tomatoes

1/2 pint good stock

1 tbsp flour

worcestershire sauce

thyme,

bay leaf,

parsley

salt and pepper





Brown the sausages and onions in a pan, stir in the flour. Combine everything together in a casserole dish and cook uncovered in the middle of the oven at 220c for 1 hour 20 mins. (Or closer to 2 hours when you have a powercut ;-)



Serve with fresh crusty bread.

shrimp


Joined: 01/09/2010
Posts: 939

Message Posted:
29/10/2010 20:29

mmmmm sounds good, have all these ingredients in too so I am going to cook this right now! Thankyou....

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 20:33

no probs, your welcome shrimp If at least one other person enjoys it then it was worth posting

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 20:48

shrimp, by the way, when it's in the oven give it a stir every 15-20 mins. If it starts getting a bit too dry just add a bit more water. (It's ready when the carrot and potato are cooked to your liking).



Let me know how it turns out for you whether you like it or not.

shrimp


Joined: 01/09/2010
Posts: 939

Message Posted:
29/10/2010 20:54

LaptaMike, have swopped the carrots for mushrooms, smelling good........maybe you could start a menu for the day on here?? You got me out of a fix as sausage and mash seemed a bit boring and that was the alternative!!

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 21:01

hehe. I was going to put mushrooms in myself but I had a look at ours and they looked a bit past their best ;-) Maybe we could have a recipe (menu) of the day thread and everyone could post nice recipes

Pipie


Joined: 05/01/2008
Posts: 5499

Message Posted:
29/10/2010 21:14

What time shall I come round to sample this then mike ? LOL

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 21:23

pipe, too late already eaten it all ;-) Efes was put out, he didn't have any because I don't think dogs are allowed tomatoes or onions.

DutchCrusader



Joined: 19/05/2008
Posts: 11281

Message Posted:
29/10/2010 21:31

RE msg 6, LaptaMike: I'm very pleased to kill this "The Sun44" thread "recipe of the day" before it starts - here are 155 million (155.000.000,00 - although for Bill: 155,000,000.00) recipes: http://www.google.com/search?q=recipe&hl=en&num=10&lr=&ft=i&cr=&safe=images

I hope every reader lives long enough to prepare half of them.

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 21:43

Hans, stop being such a miserable sod. Maybe if it was headed (RECIPE OF THE DAY FROM INGREDIENTS EASILY AVAILABLE IN NC) you would be happy. I made the above recipe from things that are easily available to buy or grow in NORTH CYPRUS Hans. If you need a list of where I bought each ingredient here in NORTH CYPRUS please ask.



I find many of your posts tiresome but generally don't say anything.

Jeannie


Joined: 04/08/2009
Posts: 3283

Message Posted:
29/10/2010 21:51

It's sausage bleedin' casserole for God's sake!



Hardly a Marco Pierre White Masterclass.



Sausages, potatoes, carrots, etc. available widely throughout (I'd have thought) in most parts of the world.



Sorry, but for goodness sake.

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 21:56

Jeannie,



I made shrimp happy by giving her a suggestion with what to do with her bangers and spuds so I'm happy enough about it.



Sick of well intentioned threads being hijacked. Don't mind a bit of banter but when someone is downright rude without provocation it annoys me.

DutchCrusader



Joined: 19/05/2008
Posts: 11281

Message Posted:
29/10/2010 22:04

RE msg 12, LaptaMike: (...) Don't mind a bit of banter but when someone is downright rude without provocation it annoys me. (...)

=> Says LaptaMike! The man who tried to ridicule the licensees of bar/restaurant "Grumpy Grouse", who unfortunately didn't make it in the business and tried to sell some furniture to make "good" their losses. What a hypocrite you are!

shrimp


Joined: 01/09/2010
Posts: 939

Message Posted:
29/10/2010 22:06

LaptaMike, feeling very full, excellent, it may have been only "sausage bleedin casserole" but it certainly made a lovely change from sausage bleedin mash........not sure why people have to put their twopence halfpenny in, if the posts dont interest them why get involved??

DutchCrusader



Joined: 19/05/2008
Posts: 11281

Message Posted:
29/10/2010 22:07

Msg 13, continued: to fresh up your memory, LaptaMike: http://www.cyprus44.com/forums/47426.asp

Pipie


Joined: 05/01/2008
Posts: 5499

Message Posted:
29/10/2010 22:12

Lapta Mike .



I like your posts !! keep up coming .

Pipie


Joined: 05/01/2008
Posts: 5499

Message Posted:
29/10/2010 22:14

Ooops '' keep em coming''

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 22:16

Hans, if you consider what I said in your quoted thread rude then that's your opinion, I was offering advice.



Shrimp, glad to hear you enjoyed it. I think we should start our own thread with recipes and ignore the criticisms.

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 22:16

thanks Pipie Much appreciated.

dalartokat


Joined: 14/04/2008
Posts: 734

Message Posted:
29/10/2010 22:33

"It's sausage bleedin' casserole for God's sake!"



Jeannie, Jeannie, Jeannie, it may well be just a "bleedin casserole", but you could adapt this recipe by adding Coleman's Sausage Mix. When your out there next find out where one could buy this, how many shops stock it? what sort of price should you expect to pay........ or, start a thread.........



"Where can I find Coleman's Sausage Mix when next in Northern Cyprus to spice up my boring "bleedin casserole""



Mushrooms can be added also, but this does depend upon your taste.

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 22:43

As it happens Starling sell Colemans saus cass mix but not sure how much it is, never bought it ;-) (Dalartakat I know you were being sarcy)

shrimp


Joined: 01/09/2010
Posts: 939

Message Posted:
29/10/2010 22:45

LaptaMike, thinking about tomorrow's meal................have some chicken, bacon, cheese, tomatoes and rice in stock, any suggestions???

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 22:47

let me think it over love xxx

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 22:50

shrimp, how about, chicken and bacon in a creamy white wine and cheese sauce with timbales of lightly spiced rice?

proger1



Joined: 18/04/2009
Posts: 2919

Message Posted:
29/10/2010 22:59

shrimp,

How about chicken on a bed of the following, ad it took a whole three clicks from a google search.



http://southernfood.about.com/od/baconrecipes/r/bl50610e.htm



I see Hans's point on this, if people want to know what Mike's food is like they should try Mike's food not just take the ingrediants and put them together, I did that when I was a student.



It is kind of you too offer your enthuesiasm and knowledge but couldn't it at least wait until someone asks the question before we post the answer

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 23:11

proger1, I made the above meal for dinner off the top of my head and enjoyed it. What is wrong with sharing my recipe with people? re msg3............



I will continue to post my little recipes for people to enjoy even if it does annoy people like you and Hans.



Not being nasty in any way about it.

proger1



Joined: 18/04/2009
Posts: 2919

Message Posted:
29/10/2010 23:19

I didn't say I was annoyed in any way, I really couldn't care either way, I just thought that shrimp would get more choices with the given ingrediants by doing a web search.

In my experience, people who enjoy my recipes do so because of the way I cook it more than what the ingrediants are, they tend to ask me to make it again rather than how I did it.



I personally like the idea of having an area for people to post recipes but it won't or can't be done on here so it does just become another post in a massive index of posts,why not create a blog site of your own and you can even put photos of your recipes and tricks and tips that everyone can see, you can put links here and then people can post on the actual blog site to avoid annoting people like me. If you fancy that idea let me kow and I can help set it up for you, free of charge.



Paul

shrimp


Joined: 01/09/2010
Posts: 939

Message Posted:
29/10/2010 23:21

recipes look good, thank you bothx

mistress


Joined: 29/08/2009
Posts: 57

Message Posted:
29/10/2010 23:28

Is this Mike of the "Sausagegate scandal?" perhaps you should sell the recipe to JK's....

apc2010


Joined: 28/07/2010
Posts: 1689

Message Posted:
29/10/2010 23:31

msg 29 ,lol, where did he buy the sausages ...????

Tootie


Joined: 28/08/2008
Posts: 2037

Message Posted:
29/10/2010 23:35

Msg 27. I thought everything was going ok until you posted.

I you dont care either way, then why did you post?

proger1



Joined: 18/04/2009
Posts: 2919

Message Posted:
29/10/2010 23:39

Tootie, she asked what she could do with the ingrediants.



Why did you decide to attack me ?



The answer to this and many other pointless questions, next week on, what else can I right about for fun

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
29/10/2010 23:44

Paul, thanks for the offer, I know how to create a blog thanks mate, I might do that but I am still a tad annoyed with a certain person. I have not hijacked or made any nasty comments on any of his threads for ages. I was actually starting to sort of like him.



msg29 yes, msg30 I made my own although some decent sausages can be had from various shops/wholesalers on the island

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
30/10/2010 00:06

shrimp, here's my recipe for the ingredients you said:-



1 medium onion finely chopped

bacon chopped into julienne strips

chicken cut into either bite size pieces or strips

2 tbsp seasoned flour

some sliced mushrooms (if you have any left)

1/4 pint white wine

1/4 pint chicken stock

1 bay leaf

1/2 tsp thyme

cream

a handful of grated cheese



Fry the onion and bacon lardons in oil until cooked through but not crispy, take out and set aside. Dust the chicken in the seasoned flour for a couple of minutes until opaque on each all over. Add the onion and bacon mix. Add the chicken and allow to fry virgourously for 1 min. Turn down the heat and add the chicken stock, bay leaf and thyme. Cover and gently simmer for 20 mins. Uncover and turn the heat up until the liquid is reduced by about half. Add the cheese and stir until it melts. Serve with timbales of spiced tomato rice (recipe to come next)

mistress


Joined: 29/08/2009
Posts: 57

Message Posted:
30/10/2010 00:15

Mike

Are you interested in marketing your sausages? ( still think JK's would be a good place for a free taster session")

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
30/10/2010 00:26

mistress, they're not for sale, I only make them for personal use. To set the record straight, I wasn't slagging of JK's which people would have realised if they had read through the whole thread. I was just letting people know about an unfortunate incident. I wish them well, I'm sure they will do well with all the derogatory comments I got in return ;-)

mistress


Joined: 29/08/2009
Posts: 57

Message Posted:
30/10/2010 00:34

Mike, re the homemade saussies - what do you use for skins.............?

Tootie


Joined: 28/08/2008
Posts: 2037

Message Posted:
30/10/2010 00:34

Msg 32..

"proger1" you have answered your own question........

.....Again !

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
30/10/2010 00:39

msg37 hog intestines

proger1



Joined: 18/04/2009
Posts: 2919

Message Posted:
30/10/2010 00:48

Tootie, you really can be irritating, I hope you are doing it on purpose, I would hate to think it is your natural way of life.

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
30/10/2010 00:49

by the way for thinner sausages I use sheeps intestines

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
30/10/2010 01:35

Paul msg40, I think it is unfortunately.

Woodspeckie


Joined: 25/01/2009
Posts: 2263

Message Posted:
30/10/2010 01:58

Warning. Before cooking the sausage casserole make sure the sausages are not off.

Tootie


Joined: 28/08/2008
Posts: 2037

Message Posted:
30/10/2010 02:07

Paul, Msg 40.

Im like yourself, as irritating as you can be.

Peace

LaptaMike


Joined: 07/10/2009
Posts: 1679

Message Posted:
30/10/2010 02:09

Woodie, a quick whiff of them will let you know ;-) I have bought meat in Lemar before now, put it straight in the fridge and the next day even the dog won't touch it. He'll go over and have a sniff and then look at me and say in his own way 'I'm not eating that'.