Bratwurst and Spinach Casoulet

A fabulous dish which is easy to prepare. Bratwurst sausage bought  from Aldi (a pack of six, of which I used three here).

Cut the Bratwurst into roundels (six for each sausage). Then cut the roundels diagonally, so that they are wedge shaped. Cook them in a little sunflower oil in a flat pan, until they begin to brown (seven to ten minutes, stirring frequently). Remove the sausage pieces from the pan.

Add the mushrooms (quartered), the potatoes (also cut into wedge shapes), the red onion, the spring onion (two, diced), half a red pepper, diced, and chopped spinach leaves. Stir-fry for about seven minutes until the onions begin to caramelise.

Bring about 400mls of water to the boil, and add to the pan. Add two teaspoonfuls of onion gravy granules and stir through thoroughly for a minute or so, and then put the Bratwurst wedges back in the pan. Add a little oregano and marjoram also (the sausages derive some of their distinctive flavour from marjoram).

Cook under glass for at least 45 minutes at a low heat.