Heavenly Ham & Succulent Sausage Casserole
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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 | ||
| Water |
Method
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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