Cranstons Sausage Casserole
- 400g Cranstons thick Cumberland sausage
- 1 yellow pepper
- 1 red pepper
- 1 green pepper
- 1 medium courgette
- 4 red onions, cut into wedges
- 400g can chopped tomatoes
- 250ml chicken or vegetable stock
- 1 tsp sugar
- 1 tbsp chopped rosemary
Heat oven to 220C/fan 200C/gas 7
De seed and chop the pepper into large pieces.
Put the Cranstons thick Cumberland sausage, peppers, red onion wedges and courgette chunks into a roasting tin.
Roast for about 20 minutes.
Lower oven to 200C/fan 180C/gas 6
Tip tomatoes and stock over the sausages.
Add sugar and rosemary, season and stir carefully.
Roast for a further 20 mins until thoroughly cooked through.