1 onion, roughly chopped
1 leek, 1 cm slices
1 parsnip, largely diced
2 carrots largely diced
2 bulbs garlic, crushed
1 tsp fennel seeds
750ml chicken stock
A knob of butter
Salt and pepper
120g self raising ﬂour
A sprig of thyme, leaves only
A small bunch of parsley, leaves only, chopped
4 sage leaves, ﬁnely chopped
Salt and pepper to taste
Method Sausage Casserole Recipe
Heat a little oil in a frying pan, add the Cracked Black Pepper sausages and cook gently, turning occasionally until golden brown. Remove from the heat and set to one side.
In a ﬂame proof casserole or heavy based pan heat the butter until foaming. Add the fennel seeds followed by the onion, garlic, and vegetables, gook gently, stirring occasionally until the vegetables start to take on colour.
Warm the stock then add to the vegetables until they are just covered. Bring to a simmer before slicing the sausages and adding to the casserole. Cook gently for 45 minutes.
To prepare the dumplings, add the ﬂour, suet herbs and seasoning to a to a large bowl retaining a little parsley to ﬁnish the dish. Gradually add the cold water, stirring all the time until the mixture comes together to form a dough.
Roll out 12 small dumplings and add to the casserole, cover and simmer for 15 – 20 minutes until the dumplings are cooked through.
Divide the sausage casserole recipe between 4 bowls and sprinkle with the remaining parsley. Serve steaming hot!
Talented chef Iain Shillito owns and runs Blue Bus Catering Co. an all in one mobile catering service. He loves using local suppliers and the freshest of seasonal ingredients. Iain and Blueberry, the camper-van and mobile kitchen, cater for all kinds of events, whether its a family BBQ, a festival wedding or children’s party. Iain also offers personal cooking lessons in the comfort of your own accommodation, ranging from half a day to five day courses, covering bread and pasta making, pastry, fish prep and how to prepare for your own dinner parties. Find out more at www.bluebuscatering.co.uk