Christmas Smoked Sausage Casserole Recipe

Simple and scrummy Smoked Welsh Dragon Sausage Casserole
Serves 4, as a main course

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 Ingredients

8 Smoked Welsh Dragon Sausages
8 rashers Smoked Dry Cured Bacon
mashed potato or leftover roasties, to serve
2 carrots (about 100g), cut into thick slices
2 small parsnips (about 80g), peeled, woody cores removed and cut into chunks
1 red onion, cut into wedges
A handful of cherry tomatoes
1 yellow pepper
2 tsp red wine vinegar or Apple Cider Vinegar
2-3 tbsp cream or crème fraîche (optional)
2 tbsp chopped soft herbs, such as basil or parsley
2 tsp Fino Olive Oil
Halen Môn Sea Salt and black pepper

Heat the oven to 220C/200C fan/gas 7.

Put the carrots, parsnips, and onion in a deep baking or casserole dish with a drizzle of Fino Olive Oil and a sprinkling of Halen Môn Sea Salt and black pepper. Season well and roast for 20 mins.

Tightly wrap the Smoked Welsh Dragon Sausages in the rashers of Smoked Dry Cured Bacon. Add the pigs in blankets and roast for a further 10-15 mins or until the bacon begins to crisp a little.

Reduce the oven to 200C/180C fan/gas 6.

Add the Apple Cider Vinegar to the baking dish. Cook for another 40 mins. Taste and adjust the seasoning if needed.

Swirl through the cream or crème fraîche, if using, and scatter over the chopped herbs.

Serve with mashed potatoes or leftover roasties – enjoy!