Sausage Casserole (Oamc)

1. Heat the oven to 425°F.

2. Put the sausages, pepper and onion into a roasting tin and roast for 20 minutes.

3. Lower the oven temp to 400F then tip the tomatoes and broth over the sausages. Add the sugar, season and stir well.

4. Roast for a further 20 minutes.

5. Serve with garlic bread.

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Nutrient	Quantity
Total fats	1141.5167 g
Protein	526.5418 g
Carbohydrates	79.1203 g
Energy	12844.3144 kCal
Fatty acids, total saturated 18:3 undifferentiated	15.1111 g
Water	2433.5536 g
Aspartic acid	44.0819 g
Calcium, Ca	728.9591 mg
Lutein + zeaxanthin	574.2783 g
Fiber, total dietary	7.9607 g
Carotene, beta	3826.3091 g
Niacin	122.2326 mg
Vitamin A, RAE	375.795 g
Arginine	30.9128 g
Riboflavin	6.2627 mg
Tocopherol, beta	0.0397 mg
Glutamic acid	74.8991 g
Sodium, Na	27813.2719 mg
Fatty acids, total saturated 16:1 undifferentiated	54.1215 g
Total lipid (fat)	1141.5167 g
Manganese, Mn	3.24 mg
Fructose	5.4374 g
Proline	24.5707 g
Fatty acids, total saturated 16:0	241.5446 g
Sucrose	13.6882 g
Choline, total	51.9298 mg
Sugars, total	28.1609 g
Serine	20.3356 g
Fatty acids, total saturated 10:0	2.903 g
Fatty acids, total saturated 18:0	142.912 g
Vitamin B-6	11.3169 mg
Selenium, Se	905.3403 g
Ash	105.0517 g
Fatty acids, total saturated 18:1 undifferentiated	467.8087 g
Pantothenic acid	19.5486 mg
Phenylalanine	17.6303 g
Copper, Cu	3.4459 mg
Betaine	0.3969 mg
Thiamin	20.8615 mg
Methionine	12.6408 g
Iron, Fe	45.8853 mg
Carbohydrate, by difference	79.1203 g
Phosphorus, P	5326.9278 mg
Folate, total	371.9734 g
Tocopherol, gamma	0.4763 mg
Lycopene	10283.3942 g
Alanine	29.409 g
Cholesterol	2760.3049 mg
Valine	21.0787 g
Fatty acids, total saturated 18:2 undifferentiated	133.031 g
Glycine	32.0126 g
Carotene, alpha	1352.8818 g
Glucose (dextrose)	4.9612 g
Fatty acids, total saturated 14:0	20.3456 g
Zinc, Zn	67.2323 mg
Isoleucine	19.1229 g
Fatty acids, total saturated 12:0	2.1772 g
Fatty acids, total polyunsaturated	148.1422 g
Leucine	35.1196 g
Tocotrienol, alpha	0.0397 mg
Vitamin A, IU	7505.3378 IU
Folate, DFE	371.9734 g
Tryptophan	4.2024 g
Vitamin C, total ascorbic acid	131.6232 mg
Phytosterols	27.7825 mg
Tyrosine	15.0878 g
Vitamin B-12	33.0216 g
Vitamin K (phylloquinone)	37.0125 g
Fatty acids, total saturated	409.9561 g
Histidine	15.0706 g
Fatty acids, total monounsaturated	521.5918 g
Threonine	20.6821 g
Folate, food	371.9734 g
Vitamin E (alpha-tocopherol)	2.4384 mg
Magnesium, Mg	564.2583 mg
Lysine	39.6599 g
Potassium, K	10511.5787 mg
Cystine	5.3078 g
Fluoride, F	9.1285 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Tomato	14 ounces	71.4407	15.4391	0.7938
Basil	0	0	0	0
sausage	8	12555.4517	23.5868	1136.8853
red onion	4	0	0	0
vegetable broth	1 cup	162.36	26.322	3.8376
yellow pepper	1	0	0	0