Sausage, tomato, preserved lemon, caper & olive casserole from Gizzi's Season's Eatings: Feasts and Celebrations from Halloween to Happy New Year (page 42) by Gizzi Erskine

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Notes about this recipe

  • sarahj22 on November 16, 2017

    A very nice autumnal dish. I omitted the celery and made it with venison and pork sausages. If you taste it halfway it doesn't taste that great, but the ingredients added in the last ten minutes (preserved lemon, olives, capers, basil) really sharpen and lift everything. The author suggests cheesy polenta, pasta or cauliflower rice as an accompaniment - I had it with simple roasted cauliflower florets and a big green salad which I thought worked really nicely.

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