Sausage Casserole

An old work colleague tipped me on frying onions with butter, sugar and paprika. She swore that it was the only way to eat them with sausages, burgers or hot dogs. She was right. I thought the method would work well in trying to recreate the sausage casserole mum used to make using a commercial herb and spice blend. Happily, it gave the casserole the perfect base on which to build the other flavours. Don't be tempted to leave out the sugar. It is only a small amount, but it really does give it a more rounded flavour.

500g Pork Sausages
1 garlic clove, crushed
1 onion, diced

1tsp sugar
1/2 tsp paprika

2tbsp cornflour
1tbsp Worcestershire Sauce
2tbsp tomato paste
1tsp thyme
black pepper
500ml hot vegetable stock or water
2-3 Carrots

Brown the sausages under the grill or in a pan. Cut into 6-8 pieces, depending on size. Transfer to a lidded casserole dish.
Fry the onions and garlic in a little butter until soft. Add sugar and paprika, and cook for another minute or two. Transfer to the casserole dish.
In a jug, blend cornflour, thyme, Worcestershire sauce and tomato paste together, with a little water. Stir in the hot stock, then pour into the casserole dish.
Slice carrots. Add to casserole.
Cook for 1 hour at 160deg c. with the lid on.

I like to serve this with some green vegetables and mashed or baked potatoes.