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Heavenly Ham & Succulent Sausage Casserole


This tasty recipe is as easy to make as it is to eat. Don’t be surprised if there is a queue for seconds.

Ingredients      Grand
Oil 1tbsp
Toulouse sausages 6
Ham hock, ready-cooked, cubed off the bone 1
Bacon, lardons 100g
Pearl barley 50g
Carrots, roughly chopped 4
Onions, roughly chopped 2
Leeks, roughly chopped 3
Potatoes, roughly chopped 4
Peppers, red, sliced 2
Bouquet garni 1
Salt and pepper

Heat the oil in the Remoska and brown the sausages on both sides. Add the remaining ingredients, season with salt and pepper and just cover with water. Cook in the Remoska for 1 hour, until the sausages and the vegetables are cooked. Ladle into warm serving bowls.

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