Serves 4

Quick and easy comfort food done right — a rich sausage casserole with smoky beef Chicago Dogs and vegetables topped with a golden crown of crispy potato gems. Pure winter magic!

  • Ingredients

    • Olive oil – 1tb sp.
    • Garlic (sliced) – 2 cloves
    • Brown onion (diced) – 1
    • Carrots (diced) – 2
    • Tomato paste – 1tb sp.
    • Red wine – 100ml
    • Frozen baby peas – ½ cup
    • Beef stock – 250ml
    • Flour – 1tb sp.
    • Pepper – to season
    • Gotzinger Chicago Dog (sliced 2.5cm pieces) – 400g/1
      pack
    • Potato gems – roughly 42 gems
    • Parsley (finely chopped) –
      to garnish



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  • Instructions

    • Set the oven to 200 °c, fan force.
    • Heat the olive oil in a large pot on a medium heat.
    • Add the onions and garlic to the pot and cook until the onions are
      translucent.
    • Add the carrot to the pot follow by the tomato paste. Stir the pot
      to coat all the vegetables in the paste. Cook for 2 minutes.
    • Deglaze the pot with the red wine then add the beef stock and frozen
      peas then simmer for 5 minutes.
    • Stir the flour through the mixture, ensuring no lumps in the sauce.
      Stir until the sauce thickens then turn off the heat.
    • Stir through the sliced Chicago Dog into the mixture.
    • Decanter the mixture into a medium baking dish.
    • Top the dish with potato gems.
    • Bake in the oven for 15 minutes then switch to grill for 5 extra
      minutes or until golden brown on top.
    • Remove from the oven,
      garnish with parsley and serve.

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