Vickys Cuban-Style Sausage Casserole

• 1 tbsp sunflower oil
• 8 gluten-free pork sausages
• 125 grams baby button mushrooms, halved
• 1 red bell pepper, chopped
• 1 large onion, sliced
• 25 grams sunflower spread (Vitalite) / butter
• 1 1/2 tbsp cornstarch
• 150 ml light coconut milk / semi -skimmed milk
• 1 1/2 tbsp concentrated tomato puree
• 2 clove garlic, finely chopped
• 1/2 tbsp sugar
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp oregano
• 1/2 tsp basil
• 3/4 tsp chilli powder or to taste
• 330 ml ham stock

1. Preheat oven to gas 4 / 180C / 350F
2. Lightly brown the sausages off in a frying pan in a tbsp of oil
3. Cut into quarters and put into a casserole dish with the mushrooms, onion and pepper
4. Melt the butter in a pan and add the cornstarch, mix together then slowly whisk in the milk to avoid forming lumps
5. Add in the tomato puree, sugar, garlic and other herbs/spices.
6. Cook gently for a couple of minutes then whisk in the stock
7. Pour over the ingredients in the casserole dish and press down so everything is in the liquid
8. Cover and put in the oven for 75 minutes
9. Serve with a root vegetable mash, over rice or with some garlic bread to mop up the sauce

sunflower oil, pork sausages, baby button mushrooms, red bell pepper, onion, sunflower, cornstarch, light coconut milk, tomato puree, clove garlic, sugar, paprika, ground cumin, ground coriander, oregano, basil, chilli powder, ham stock

Taken from cookpad.com/us/recipes/353709-vickys-cuban-style-sausage-casserole (may not work)