Sausage Casserole With Wilted Kale

Pressure Cooker Recipe

How often time seems to disappear when I’m engrossed in some activity or other and I suddenly realise, late in the day, that I didn’t get anything out of the freezer for dinner. Thank goodness for store cupboard ingredients and a pressure cooker. Although I like to do all the messing about sautéing ingredients, sometimes I simply don’t have the time or the inclination. This is when I resort to opening a couple of tins, chucking the contents in the pot and hoping for the best. Since, this time, I also had a fridge full of fresh veg from the Newark “Ladies What Grow” I chucked in a diced carrot and some shallots; unused from when I last made bouef bourgignon; but diced onions would work just as well. I finally nestled the still frozen sausages into the mix, closed the lid and pressure cooked the lot. Once cooked I released the pressure, set the pot to sauté, added my red kale and simmered for a couple of minutes to allow it to wilt. Any kale will do of course, I just happened to have the red stuff. As the sauce looked a little on the thin side I thickened it up using instant mash; I could have used a cornflour slurry but Paul prefers the instant mash method. A quick and tasty meal served with creamy mashed potato.

1. Add the carrots, shallots, cannellini beans and tomatoes to the pot. 
2. Sprinkle with the stock cube.
3. Add the water and mix to combine all the ingredients. 
4. Nestle the sausages into the sauce.
5. Close the lid, set to pressure and cook for 6 minutes then quick release. 
6. Open lid and set to sauté.
7. Add the kale and cook until wilted. 
8. Thicken the sauce if required. 
9. Serve with creamy mashed potato.