Skip to main content

Sausage Casserole

Oh, how I miss this comfort food.  Sausages in a tomato sauce, with onion rings and celery and... and ... and...  just yum!  Served with mash and steamed veg.  Make sure you get a good blob of mash on the fork with the sausage and the sauce.  Well,  that's what I was aiming for and I got close I think.

  • 700g - 1 kilo Failsafe sausages  (about 7-10 sausages)
  • 300g Pear Ketchup
  • 300g water
  • 1 leek - roughly chopped
  • Garlic
  • 2-3 Spring onions - roughly chopped
  • 1-2 carrots - finely diced
  • 2-3 celery sticks - finely sliced
  • 1 tab malt vinegar
  • Salt to taste
  • Place leek and garlic into TMX bowl and hit turbo for 2 seconds to finely dice
  • Add knob butter or little oil and saute on 100 degrees for 2 minutes on Speed 2
  • Add all the other ingredients, except sausages, to the TMX
  • Attach Varoma and place sausages in there, ensuring plenty of space for steam to come through
  • Cook 100 degrees for 20 minutes on Speed 3
  • Check sausages are coooked and cut each into 4 or more pieces
  • Place sausages into casserole dish, pour over with sauce and cook, lid on, in moderate oven for about 20 minutes.
Serve with mash etc, of course.

Verdict:  A mixed reation.  Ms D loves it... kept asking what it reminded her of.  Ms C, loved the sausages and not the sauce (go figure) and Mr JR didn't eat....  but that's probably because he's a practising Breatharian as many 3-year-olds are.   My Frillypants and I both liked it a lot.

I thought the Malt vinegar should be halved....  which I have already done in the recipe.  I didn't make enough mashed potato... disappointing.


    1. I thought Malt vinegar was not failsafe, it has both Sals and amines.

      As a side note - I use pumpkin soup as my base for casseroles in place of tomato, works a treat, will be trying this later in the week. I cant yet seem to get my sausages to cook in the Varoma.

    2. Hi agrantham81. According to the RPAH Elimination Diet Handbook (2009), Malt Vinegar is listed as moderate for amines and sals are not noted at all.

      However, other vinegars (red, white wine, cider) are listed as very high for both sals and amines, so I was surprised to see the Malt Vinegar listed where it was.

      What sort of sausages are you using? What do you mean by "can't get them to cook?". Are they still pink inside? Are the Varoma holes blocked? Being fairly new to TMX myself, maybe you should ask at the TMX forum ??


    Post a Comment

    Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

    Popular posts from this blog

    Sandra's No-Tomato Sauce

    I have been using this all over the place...  and a bit like the Deli Chicken,  it has helped save Failsafe cooking all over again.  People on the facebook Failsafe pages are talking about it,  it has been translated into Thermomix-ese on the "Something From Nothing" page and here's mine.

    Oh,  but first,  here's --->  Sandra's original.

    Ingredients :

    1 tin Red Kidney Beans, drained and rinsed150g Pear, about 2 large halves1 teaspoon Citric Acid1/4 cup (50g) Brown Sugar1 teaspoon Salt2 medium Carrots*, peeled and roughly chopped 1 stick Celery, roughly chopped4 Spring onions roughly chopped3-4 cloves of garlic1/2 cup WaterMethod:
    Add all ingredients, except water, to TMX and pulverise on Speed 8 for about 5-8 secondsAdd waterWith MC in, cook for 25minutes,  Speed 3,  100ºC Purée by gradually increasing to Speed 9 for about 15 seconds*Moderate Salicylates

    Verdict:  When I first tasted this I thought....    >.<  ewwww!...  but then I remembered I'd just ta…

    Real Deli Chicken

    The internet community is amazing, isn't it?  I have been a part of special interest forums (infertility, breastfeeding, homebirth, parenting, Thermomix, Failsafe diet) and I love that there's always someone out there with the information you need.  This recipe is exactly that.  On the 'Beyond Failsafe - Biomedical Treatment for Food Intolerances' facebook group, one person asked for some 'chicken-y school lunch ideas'.  Along came Meredith H. with her very simple answer.  She soaks chicken in brine,  poaches it...  and as easy as that you have a very commercial-tasting 'Deli Chicken' with no cruddy ingredients what-so-ever.  Her kids call it 'white bacon'...  we played around with 'chacon', 'bicken'...  and the winner is Real Deli Chicken.

    500+g chicken breast filletsAbout 1/4 cup salt1 Litre Cold Water, METHOD:
    Dissolve salt in water by stirring wellPut in whole chicken breasts, cover and place in fridge Soak for 2-3…

    Yorkshire Pudding

    Mr frillipants' mum gave me this recipe, which really is the easiest-peasiest thing ever.

    I am in the habit of making this with most roasts now, whether it's red or white meats, and it tastes so yummy with the meat and roasted veggies.  The recipe that I have says cooking time is 40-50 minutes,  which is seriously wrong. No idea where they got that? What I normally do is, when I have taken the cooked meat out of the oven to rest, and the veggies are still cooking, I put my 12-hole muffin tray in to start heating up.  I've already put a tiny dribble of a failsafe oil into each cup.  After a few minutes, I take the hot muffin tray out and, working very quickly, I pour the batter into each cup to about 1/3 full.  This will fill all 12 cups, giving the frillipantii 2 each... because we're greedy-gubbinses when it comes to Yorkshire Puddingses.


    125g plain flour2 eggs1 tsp salt275g milkMETHOD Put all ingredients into Thermomix and mix on Speed 5 for 5 secondsScrap…