xmakina Low FODMAP and gluten free
Sausage Casserole with wedges
A delicious meal perfect for the depths of winter or enjoyed outside in the summer sun
Ingredients
- 3 large potatoes sweet potatoes or normal potatoes both work
- 6 gluten free sausages
- 2 sticks celery
- 1 pepper not green
- 2 tins chopped tomatoes
- 1 tin lentils
- 1/2 bag kale
- garlic oil, salt, pepper, paprika, cumin
Instructions
- Preheat the oven to 200 degrees C (fan)
- Prick the sausages and place them in a large casserole dish
- Chop the potatoes in half length wise, then in half again to make wedges
- Cover the wedges in garlic oil, salt and pepper. Mix the wedges around to cover them nicely.
- Put the wedges and sausages in the oven, sausages on the top, wedges underneath and set a timer for 25 minutes
- Chop the celery and pepper
- Empty the lentils and wash them thoroughly, and put the lentils in a bowl
- Fry the celery and pepper for about 5 minutes in a large saucepan
- Add both tins of chopped tomatoes to the saucepan
- After about 15 minutes in the oven, take out the wedges and toss them gently to make sure everything is covered and cooking evenly, before returning to the oven
- Stir thoroughly and then simmer for 5 minutes
- Add the lentils and start adding the kale. Add the kale in small handfuls, stir it in and then add some more until the saucepan is full
- After about 5 minutes, add salt, paprika and cumin to flavour and take the sauce off the heat
- When the timer for the sausages is done, take them out of the oven, cut them in half and then add the sauce to the casserole dish and return to the oven for 5 minutes
- After those last 5 minutes, take the wedges and casserole out of the oven and serve
