Sausage, sweet potato and onion casserole
- 12 sausages
- sweet potatoes, chopped into bits
- 1 tbsp olive oil
- 2 large red onions
- 2 chopped garlic cloves
- 500ml (171⁄2fl oz) red wine
- 750ml (11⁄3 pint) beef stock
- 1 tbsp tomato ketchup
- 1 tbsp flour
- 50g (2oz) butter
- Sprig thyme
- Salt and pepper
Start by placing the sausages and sweet potatoes in a casserole dish and coating them with a little olive oil.
Pop the casserole in the oven and roast at 200°C/400°F/Gas Mark 6 for 20 minutes. This will cook the basic ingredients.
After 20 minutes remove the sweet potatoes and sausages and add the onions and garlic.
Brown these on the hob for 10 minutes, then add the red wine and stock. Reduce for 10 minutes, then add the ketchup.
Rub a little flour and butter together and stir in to thicken.
Pop the sausages back in on one side of the casserole and the sweet potatoes on the other.
Season with thyme, salt and pepper, and put the casserole back in the oven for 20 minutes.