Vickys Sausage & Potato Casserole, Gluten, Dairy, Egg & Soy-Free

• 2 tbsp sunflower oil, divided
• 2 onions, sliced
• 2 clove garlic, finely chopped
• 8 gluten-free pork sausages
• 500 grams potatoes, diced
• 400 grams can of chopped tomatoes
• 250 ml chicken stock
• 150 ml dry white wine (or more stock)
• 1 tbsp worcestershire sauce (gf recipe in my profile)
• 300 grams frozen peas
• 1 salt & pepper to taste

1. Preheat the oven to gas 6 / 200C / 400F
2. Heat a tablespoon of the oil in a frying pan and gently cook the onions until softened.
3. Add the garlic in and continue cooking until the onion is turning golden
4. Transfer the onions and garlic to a casserole dish
5. Twist each sausage in the middle, cut in half and brown off in the pan then transfer to the casserole dish
6. Add the potatoes, tomatoes, stock, wine & worcestershire sauce to the pan and bring to the boil
7. Pour into the casserole dish and mix with the onions and sausages
8. Put the lid on and bake for 50 minutes
9. Add the peas and return to the oven for 5 minutes, then season with the salt & pepper, stir and serve with a crusty bread roll

sunflower oil, onions, clove garlic, pork sausages, tomatoes, chicken stock, white wine, worcestershire sauce, frozen peas, salt

Taken from cookpad.com/us/recipes/346875-vickys-sausage-potato-casserole-gluten-dairy-egg-soy-free (may not work)