SAUSAGE BAKE
Category
Classical & MKD Recipes
Fat: 51.65g Protein: 25.19g CHO: 4.38g Kcal: 583 MKD 4.38g CHO TOTAL
Notes
Mo’s tip: You can use your preferred brand of gluten free, low carb sausages.
This dish can be prepared ahead and finished in the oven when needed.
If it comes straight out of the fridge it will need 30-35 minutes in the oven
Ingredients
- 130g Sausages – BLACK FARMER PREMIUM
- 20g Vegetable oil
- 100g Celeriac - boiled
- 35g Spring onions
- 30g Mushrooms
- 15g Mature cheddar cheese
- You will also need ¼ KNORR chicken stock cube, dissolved in 100mls of hot water, 3g GIA garlic and tomato paste and some dried herbs.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Slice the mushrooms, grate the cheese and set aside.
- Heat half the oil in a small frying pan, fry the sausages for 10 minutes, then cut into thick slices and place in an ovenproof dish.
- Add the remaining oil to the frying pan, fry the onion and mushrooms until soft, add the GIA paste and a pinch of herbs.
- Place the onion mix on top of the sausage and add enough of the stock to almost cover it.
- Slice the cooked celeriac and lay across the top.
- Sprinkle with the grated cheese.
- Bake for 20-25 minutes.
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CLICK HERE FOR DISCOUNTS.