Winegrowers' sausage casserole

Step by step recipe:

  1. 10 min.Winegrowers' sausage casserole : Photo of step #1
    Prepare 800 g green cabbage and shred or cut into pieces.

    Set aside.
  2. 10 min.Winegrowers' sausage casserole : Photo of step #2
    Peel and rinse 1 kg potatoes and 800 g carrot.
  3. 2 min.Winegrowers' sausage casserole : Photo of step #3
    Cut the potatoes and carrots into chunks.
  4. 5 min.Winegrowers' sausage casserole : Photo of step #4
    Prepare and slice 100 g onion.
  5. 3 min.Winegrowers' sausage casserole : Photo of step #5
    Use a large casserole or stew pot that can go on the hob and in the oven.

    Heat 4 tablespoons oil on high heat and, when hot, add the sliced onion, salt and pepper, and cook while stirring for 2 or 3 minutes

    without colouring.

  6. 3 min.Winegrowers' sausage casserole : Photo of step #6
    Add all the vegetables, salt and pepper lightly again and mix well.
  7. 3 min.Winegrowers' sausage casserole : Photo of step #7
    Add 1 Morteau sausage after pricking it with a fork or the point of a knife to allow the flavour to seep into the vegetables. Lastly, add 750 ml dry white wine.
  8. 2 hoursWinegrowers' sausage casserole : Photo of step #8
    Put the lid on the casserole and cook in the oven at 360°F (180°C) for about 2 hours.
  9. Winegrowers' sausage casserole : Photo of step #9
    I advise removing the lid for the last quarter of an hour in the oven to give the flavours a chance to intensify.

    Slice up the sausage into thick chunks and pop these back into the casserole. Take the pot to the table and let everyone serve themselves.

Remarks:

As with any dish that's "a bit naughty", the proportions are for guidance only, so do adapt the recipe to suit whatever you have to hand.

If you do not have Morteau sausage, another good-quality sausage will work just fine, though use a smoked variety if possible.

Source:

Home made.

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