Step 1:

  • First- Pre-heat the oven to around 200/180 if it’??s fan assisted. No idea what that is in gas terms. Ask Google! Chop the onion into rings (so just in half, then along each half once). Drain the pork liver (it usually comes in a lovely packet resembling something discarded from surgery) and chop the sausages into halves.
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  • Next- Fry off the onion and garlic in some olive oil (or vegetable oil if you’re not posh enough to have olive oil!).
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  • Step 5:

  • Then- Add the sausages to the pan and just fry them quickly until the skins change colour ever-so-slightly. You’??re not actually cooking them so this should only take 3-4 minutes. If there’??s room in the pan, add the liver. If not, tip everything out into your oven-proof dish, add some more oil to the pan and then pop the liver in. Fry, turning quickly, for 2-3 minutes. Then chuck everything into the oven-proof dish.
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  • Step 7:

  • Finally- Make up your beef stock (about 400 ml of liquid is fine-Depends how thick you like your casserole sauce!) and pour it over everything. Add the tin of tomatoes, give everything a good stir and whack into the oven. Give it about 30-40 minutes. It’??s done when the whole house smells delicious and it’s all bubbling nicely.
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  • And there you have one nice big bowl of comfort food! Serve with a stick of crusty bread or mashed potato. Delicious!
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