how does this sound

[shellybelly]

sausage casserole, sausages obviously red onion, garlic, paprika, plum tommies, splash of red wine and maybe worcestershire sauce and cannellini??? beans, i got the bbc olive mag and i've sort of taken bits of the recipe from that and added my own stuff to it, leaving it in the slow cooker for the day so it should taste yummy was thinking tho should i take the skin off the sausages??

I'd brown the sausages in the frying pan first. They look flaccid and unappetising otherwise

Don't skin the sausages - they can go really mushy. I would brown them too just because they look a lot better.

brown sausages first, don't skin 'em .. I'd add a can of Heinz baked beans as well and chop up the tomatoes and some mixed herbs

also sometimes I add chickpeas too

yum

shouldn't take hours to cook .. probably about an hour in the oven (post browning will do)

if i want to thicken the sauce at the end can I use plain flour, read a few threads where people use cornflour but I don't have any

if you want to use plain flour you'd have to cook a roue I think

you could just grate in some potatoes .. that thickens it up

although tbh I've never needed to cos the beans thicken it nicely anyway

you could use a buere manie (sp?) squish together a teaspoon of plain flour and one of butter just with your fingers in a cup, and then add a little at a time and stir in. easier than actually cooking it in a roux

will leave it as is i think actually looks and smells yummy thanxs for the advice tho

red lentils will also thicken up your sauce.

cooking pot chicken but the sauce is not quite thick enough, anyway I knew i had previously asked if I could use flour to thicken it, twiglett if you are about you will pysl at this as you typed in roue (see above somewhere), so I did a search on roue! not sure what it means in its entirety but its definitely of a sexual nature gave me a laugh anyway

Hi

Did a search for you:

Definition: A roux is a mixture of butter and flour, cooked until bubbly. It can be browned very deeply, then used as the basis for etouffe and brown sauce. If not browned at all, it is the base of bechamel, veloute, or white sauce. By cooking the flour in the butter, the starch granulesin the flour begin to break. Then when liquid is added, the granules absorb the liquid, thickening the sauce.

Pronunciation: roo • (noun)

I just add a large knob of butter prob 2 oz and a couple of heaped tablespoons of flour when I make mine for white sauce

Frankie

ah but did you do a search on roue!