This is an incredibly cheap and tasty casserole that is ideal for a weekday family meal. Vary the vegetables according to what you have available, and according to your taste. You can also vary the sausages; I personally like herby lancashire sausages, but peppery cumberland sausages also work well in this recipe. The quantities shown in this recipe serve 4 as a main meal when served with mashed potato or dumplings.

Ingredients

• 450g Sausages
• 4 Lambs kidneys, cored and diced
• 1 Onion, chopped
• 1 Leek, sliced
• 2 Carrots, sliced
• 1 Green pepper, chopped
• 1 tbsp Flour
• 1 Bay leaf
• 300ml Stock
• 400g Tinned chopped tomatoes
• 3 tbsp Fresh parsley, chopped

Method

1. Dry fry the sausages and kidneys for 10 minutes, or until browned all over.
2. Chop the sausages into pieces and add both the kidney pieces and sausages to the casserole dish.
3. Add the remaining ingredients to the casserole dish and stir well.
4. Cover the dish and place into an oven at 170°C for 2 hours, stirring occasionally.
5. Remove the bay leaf and serve.