isithalal.food · Recipes

Honey and mustard sausage casserole, Halal

Paul Ackerman's honey and mustard sausage casserole with Halal beef or chicken sausages or meat-free ones, carrots, tomatoes, a vegetable stock cube and spinach, simmered until the carrots are tender.

British · Main · Easy · 8 sausages in sauce · 70 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

Print Back to recipe

Why Halal checks matter here

The published recipe offers pork or meat-free sausages; pork is Haram, Halal meat sausages need certification, and meat-free sausages need a label check.

Halal-critical ingredients

• Pork sausages: The published recipe's first option is pork sausages. A sausage is decided by its meat, the slaughter, the casing, and whether wine or a pork starter culture went into the mix. Use Halal-certified beef or chicken sausages. See Sausage.
• Meat-free sausages: Meat-free sausages contain no meat, so the question is what else is in the pack. Quorn, for one, has said its Halal assessment is about making sure no alcohol is used. Read the ingredients, or choose one with a Halal mark. See Quorn.

Ingredients

Casserole

• 1 tbsp vegetable oil
• 8 Halal-certified beef or chicken sausages (our swap for pork) or meat-free sausages
• 1 large onion, sliced
• 2 carrots or other root veg, roughly chopped
• 3 garlic cloves, finely chopped
• 2 tsp mixed dried herbs
• 2 cans of chopped tomatoes, 400 g each
• 1 vegetable stock cube
• 1 tbsp honey
• 1 tbsp English mustard
• 260 g bag of spinach
• to serve mashed potatoes, to serve (optional)

Method

1. Brown the sausages. Heat the oil in a large, lidded pan over a medium heat and fry the sausages until browned.
2. Soften the vegetables. Turn the heat down to low-medium, add the onion and carrots and cook gently for 5 minutes until soft. Add the garlic and dried herbs and cook for 1 minute.
3. Simmer. Stir in the tomatoes, stock cube, honey and mustard. Turn the heat up to medium and bring to the boil, then simmer for 30 to 40 minutes, stirring now and then, until the carrots are tender and the sauce has reduced a little.
4. Add the spinach. About 5 minutes before serving, add the spinach, in batches if needed. Cover and cook for 5 minutes until wilted. Season and serve with mash, if you like.

Allergens

mustard

How this recipe was researched

Method adapted from BBC Good Food's 'Honey & mustard sausage casserole' by Paul Ackerman (serves 4: 8 pork or meat-free sausages browned in 1 tbsp vegetable oil in a large lidded pan over a medium heat; 1 large sliced onion and 2 roughly chopped carrots or other root veg cooked gently 5 minutes over a low-medium heat; 3 chopped garlic cloves and 2 tsp mixed dried herbs for 1 minute; 2 x 400 g cans of chopped tomatoes, 1 vegetable stock cube, 1 tbsp honey and 1 tbsp English mustard brought to the boil, then simmered 30 to 40 minutes until the carrots are tender; a 260 g bag of spinach wilted, covered, for the last 5 minutes; mash optional). We took the source's meat-free option or, as our swap, Halal-certified beef or chicken sausages in place of pork. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: grilled sausages, not the finished dish from this recipe.