I had some spicy venison sausages in the freezer that had been in there for ages and I really didn’t know what to do with. I had bought two lots of them in a Farmer’s Market and the first lot were rather dry just fried, so I decided that they really needed to be used in a dish that would keep them moist.
Anyway, a sausage casserole seemed like a good thing, the weather is turning cold here again, and I had some of the Mexican chipotle chilli sauce from last Sunday in the fridge, so that was obviously a good base for the dish.
I cut the sausages into chunks and fried them off with some onions and carrots, a chopped green chilli and some pieces of new potato.
I added in some chopped plum tomatoes that were going soft in the vegetable basket and added the sauce and some water and simmered this covered for about an hour.
There didn’t really seem to be anything else this needed except for some crusty Bertinet spelt bread.