Low fat venison sausage casserole is an extremely tasty and easy one pot family meal. Made in just one hour, you’ll want to add this recipe to your quick healthy meals dinner list!
OK folks let me just say first off that any kind of good quality low fat sausages will work with this low fat venison sausage casserole recipe
But, here I used venison sausages as they were available.
In fact to be honest they were on offer in my local supermarket so I thought I’d give them a trial.
And, I wasn’t disappointed!
Not only is this venison sausage casserole healthy, but because the sausages were on offer its a really great budget meal too!
Why not have a hunt about in your local supermarket and see if you can find cuts of meat (other than the traditional beef or pork) that have been made into sausages?
They’re often cheaper, and if you can find chicken ones, then why not try my chicken sausage casserole recipe too? 🙂
Why You’ll Love This Low Fat Venison Sausage Casserole Recipe
- This recipe is versatile, you can more or less use any sausages you can get with it.
- It makes for an easy, cheap quick and healthy family meal.
- It’s freezable too, for any portions that are left over.
- There’s a good helping of vitamin C and protein in it too.
- Goes well with rice, couscous or a few new baby boiled potatoes.
- 6 venison sausages
- Low fat cooking spray
- 1 medium onion sliced
- 2 red peppers sliced
- 250 g button mashrooms sliced
- 2 tbsp tomato puree
- 1 tsp mixed herbs
- 1 tbsp cornflour mixed with 2 tbsp. cold water
- 2 in beef stock cubes mixed 250ml boiled water
- 1 tsp dijon mustard
- 400 g tin chopped tomatoes
- Salt and freshly ground pepper
- Grill the venison sausages under a medium grill, or use a George Forman grill. Once cooked lay aside to cool whilst you prepare the rest of the ingredients.
- Spray the bottom of a stove proof casserole dish or a medium sized saucepan with the cooking spray. Turn the heat on high and when the oil starts to bubble reduce the heat to medium.
- Add the onion and sauté for 3 to 4 minutes until soft, stirring to avoid sticking to the pan.
- Once the onion is softened add the peppers and mushrooms and saute for a further 3 to 4 minutes.
- Stir in the tomato puree, mixed herbs, cornflour mixture, stock and dijon mustard and combine everything well.
- Add the tin of tomatoes and stir together.
- Bring the contents of the pan to the boil, then turn down to simmer.
- Whilst simmering away cut the sausages into half lengthways and then half the halves, and cut those in half so that you have 8 pieces from each sausage.
- Add the sausage pieces to the saucepan and cook for 2 to 3 minutes until everything has cooked through and season with salt and pepper.
- Divide between bowls and serve with couscous or basmati rice.
Well Folks, that’s it for today.
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