Sausage and Veggie Casserole with Orzo

Quick and easy, family friendly and surprisingly successful πŸ‘πŸ»

The kiddos seemed to be losing their enthusiasm for my classic bangers, mash and peas presented in a somewhat questionable snow-covered mountain (mash pile) with skiers descending (chipolattas stuck in the side of said mountain) into a moat of green peas… My mid-week fail-safe supper.

So today, I took my string of 6 Sainos Taste the Difference sausages, twisted them in the middle and then cut them up into 12 rather stubby looking sausages… Multiple reasons: quicker cooking and appearance of moooooore sausages!

I chopped and diced some yellow peppers, mushrooms, celery and cherry tomatoes and popped them into a large oven proof dish. 

Placing the sausages on top, with a sprinkle of mixed dried herbs and a tiny drizzle of olive oil, the dish went into a hot oven, 200c for about 30mins, turning the sausages occasionally throughout this time.

After 30 mins I tipped a can of chopped tomatoes and a good dollop of red pepper paste over the top of the sausages and veggies. Depending on the quality of the sausages, you might want to spoon off some of the excess fat before adding the tomatoes.

After a quick stir, the dish went back into the oven for a further 10 mins.

You can pop the dish under the grill if you feel the sausages need a little more colour.

Served on a bed of orzo, with a sprinkling of cheese if you fancy, these 6 sausages have easily and sufficiently served 2 kiddos and 2 adults. 


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