in the fridge so I decided a big pot of casserole was the go. Now I’m regretting it…I can’t move! Actually I wasn’t that fussed on the sausage but did eat lots of creamy mash and braised vegetables and the gravy was excellent, so all was not lost.
I bought some Maltese Sausages from the butcher and wasn’t sure what I was going to do with them, until I found this nice little pumpkin at the supermarket. I made a casserole with the sausages and some oyster mushrooms, choy sum, tomato and a can of butter beans. Once you serve some casserole you scrape the cooked pumpkin flesh out as well.
Emmmmmmmm…leftovers. believe it or not this is exactly that leftovers. Firstly this dish is a Duck and Sausage Casserole. It was Sunday night dinner made from the leftover beef sausage from Saturdays sausage in bread lunch and the left over duck legs from Paulas belated birthday dinner of Peking style duck pancakes that we had for Saturday nights dinner. The casserole was made by sauteeing onions, carrot and mushroom in the pressure cooker. Then adding three large ripe tomatoes (1/4rd) and cooking that down untill the tomatoes start to fall apart a bit then add chopped cooked sausage and any other veg you want I just chopped some asparagus that needed using up. Now add 2 cups of stock, I used chicken and 1/3rd bottle of red wine and some Italian herbs or any fresh if you have them. Add the cooked duck legs. Then put the lid on the pressure cooker and bring to a steady steam, reduce heat and slowly cook for 45 mins or so. Serve with your best mashed potato.
This is the Bbqed duck that was used to make the peking style pancakes, although we had my secret orange sauce with it and sliced fresh peach, cucumber and fried schallot.