Sausage And Potato Casserole

   
• 15ml oil
   
• 8 pork sausages or chicken sausage
   
• 6 bacon rashers cut into pieces
   
• 2 large onions sliced
   
• 2 cloves garlic crushed
   
• 15ml mixed dried herbs
   
• salt and pepper
   
• 1 pkt Royco® Spicy Chicken 2in1 Stew Mix
   
• 2 large baking potatoes, peeled and thinly sliced
   
• 2 large sweet potatoes with skin on, cleaned and thinly sliced
   
• 350ml water

SAVOURY RICE INGREDIENTS

   
• 2 tbsp butter
   
• 3 tbsp oil
   
• 3 cups of rice
   
• 1 onion chopped
   
• 2 cloves garlic crushed
   
• 2 carrots peeled and diced
   
• 1 stick celery sliced
   
• 1 cup frozen peas
   
• 3 cups of water
   
• 1 pkt Royco® Creamy Mushroom Dry Sauce

   
• Preheat oven to 180 degrees
   
• Grease a large ovenproof casserole dish, set aside
   
• Heat oil in a frying pan and fry sausage for 5 minutes, until golden brown, remove and set aside, add bacon and fry for 3 minutes
   
• Add onions and fry for 5 minutes until golden brown
   
• Add garlic and fry for few seconds
   
• Arrange the potatoes in the base of the casserole dish
   
• Spoon bacon and onion mixture on top of potatoes
   
• Season with salt and pepper and sprinkle with herbs
   
• Mix water with Royco® Spicy Chicken 2in1 Stew Mix, pour in and top with sausage, cover with tin foil and bake for 40-50 minutes

SAVOURY RICE METHOD

   
• Add carrots, celery and fry for 5 minutes, then add rice and Royco® Creamy Mushroom Dry Sauce, stir to coat
   
• Add water and mix to combine, cover with a lid and cook for 15 minutes
   
• Add peas and continue to cook for a further 5 minutes