Sausage casserole with walnut gremolata

Name: Sausage casserole with walnut gremolata
Prep time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150g frozen broad beans; 1 tbsp olive oil; 1 x 400g pack The Black Farmer pork sausages; 2 shallots, sliced; 2 garlic cloves, finely sliced; 1½ tbsp plain flour - use gluten free flour if required; 250ml dry white wine; 250ml chicken or vegetable stock (made using ½ stock pot or cube) - use gluten free stock if required; 300g baby new potatoes, halved if large; 1 x 175g pack baby leeks, cut into chunky slices; 100g sugar snaps; 100g half-fat crème fraîche; juice of ½ lemon (use the zest in the gremolata); ½ x 30g pack mint, chopped; 30g walnuts, toasted and finely chopped; ½ x 30g pack parsley, leaves finely chopped; zest of 1 lemon; 1 garlic clove, crushed; 1 tbsp olive oil

Serves: 4

Prep time: 1 hr

Total time: 1 hr

Recipe photograph by Toby Scott

Sausage casserole with walnut gremolata

Recipe by Abigail Spooner

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Walnuts bring texture to the creamy sauce in this simple sausage casserole one-pot

Serves: 4

Prep time: 1 hr

Total time: 1 hr

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Mains One pot Gluten-free Nuts Stews and casseroles Sausages Comfort

Nutritional information (per serving)

Calories

632Kcal

Fat

40gr

Saturates

13gr

Carbs

32gr

Sugars

8gr

Fibre

10gr

Protein

20gr

Salt

1.8gr

Abigail Spooner

Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)

See more of Abigail Spooner’s recipes

Abigail Spooner

See more of Abigail Spooner’s recipes

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Ingredients

150g frozen broad beans
1 tbsp olive oil
1 x 400g pack The Black Farmer pork sausages
2 shallots, sliced
2 garlic cloves, finely sliced
1½ tbsp plain flour - use gluten free flour if required
250ml dry white wine
250ml chicken or vegetable stock (made using ½ stock pot or cube) - use gluten free stock if required
300g baby new potatoes, halved if large
1 x 175g pack baby leeks, cut into chunky slices
100g sugar snaps
100g half-fat crème fraîche
juice of ½ lemon (use the zest in the gremolata)
½ x 30g pack mint, chopped

For the walnut gremolata

30g walnuts, toasted and finely chopped
½ x 30g pack parsley, leaves finely chopped
zest of 1 lemon
1 garlic clove, crushed
1 tbsp olive oil

Step by step

Bring a small saucepan of salted water to the boil, blanch the broad beans for 2 minutes then refresh in iced water. Once cool enough to handle, pop the broad beans from their skins and set aside.
Heat the olive oil in a large, deep frying pan and fry the sausages over a fairly high heat for 10-12 minutes, turning regularly, until well-browned all over. Remove to a board and slice each sausage thickly, on the diagonal.
Reduce the hob to a medium heat, add the shallots to the fat left in the pan and fry for 5 minutes until softened. Add the garlic and cook for a further 2 minutes, stirring.
Stir in the flour and cook out for 1-2 minutes. Gradually stir in the wine and stock. Return the sausages to the pan, adding the potatoes, too, then cover with a lid and simmer for 15-20 minutes until the potatoes are almost tender.
Meanwhile, mix together all the ingredients for the walnut gremolata, until well combined.
Once the potatoes are almost tender, add the leeks and sugar snaps to the casserole. Cook, covered, for 3-4 minutes, until just cooked through. Stir through the podded broad beans, crème fraîche, lemon juice and mint and season to taste. Heat through for a minute then serve scattered with the walnut gremolata.

Serve with