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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Balsamic sausage casserole

Sometimes stews and casseroles can be a bit too predictable. So, why not change it up for once? This exciting, zingy modern twist on a classic casserole has interesting and uplifting flavours. By using sausages instead of the usual cuts of meat, you now have pockets of deeper and more interesting flavours that can handle a generous glug of balsamic vinegar. 

Ingredients (makes one portion)

  • 2 sausages
  • ½ red onion, sliced
  • ½ yellow pepper, sliced
  • 1 tsp plain flour
  • 200g chopped tomatoes (from a 400g tin)
  • 1 beef stock cube
  • 1 tbsp balsamic vinegar
  • Olive oil
  • Salt and pepper

Method 

  1. Grab a casserole dish or a saucepan, and fry the sausages in a splash of oil over a medium heat until cooked through and nicely browned on the outside.
  2. Remove the sausages from the pan, cut them into chunks, then return them to the pan along with the onion, yellow pepper and a splash of olive oil. Season well and fry for a few minutes until the onions are soft and starting to colour.
  3. Add the flour and stir for 30 seconds, then add the chopped tomatoes, crumble in the stock cube, add the balsamic vinegar and just enough water to cover the ingredients. Simmer for about 15 minutes, stirring occasionally, until the sauce is nice and thick, then remove from the heat and serve.

And as always have a chilled day from the Viking

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