Sausage Casserole

This is a wonderful dish that me and fish made a while back. It was bursting with flavour!

Ingredients

1. 2 cups Jasmine Rice - the rice you have at home
2. 2 1/2 cups of Stock - whatever you have, chicken, vegetable..
3. 2 different types of sausages - i used Johnsonville Better Cheddar and Cabanosi(a salami type of sausage) - 2 cheddar and 3 cabanosi
4. Onions - roughly sliced/diced - whatever you like.
5. 1 Red Capsicum - finely diced - anyway you like really..
6. Fresh Mushrooms - I used white buttons but found that they didn't go too well, i think shitake would be better

Directions

- Firstly, chop up the onions, capsicum and mushrooms.
- Best if you have a heavy base saucepan that you can fry and boil in. If not, with a little oil, fry the sausages whole. - Again, the amount varies with how much sausages you like.
- After frying, slice the sausages into how thick or thin slices you like - thick is better though - Leave aside first
- In a saucepan, fry the onions, then the capsicum till soft. I added the mushrooms last as they cook the fastest.
- To that fried mixture, add the stock - add less if you prefer a drier end product - you can always add in more stock later if need be.
- Add in the rice and the sausages.
- Bring to a boil, then reduce heat, cover and simmer for around 15 mins or more - depending on the moisture level you would like your rice to be.
- No extra salt is needed, but pepper can be added.
- Serve nice and hot!

P.S. His house didn't have a heavy base saucepan, so instead we used a korean hotpot which was wonderful too.

Bon Appetit!