Warming sausage casserole
By Katie Bryson
This bung-it-all-in stew will have your family warmed up and well fed in no time.
This is a pretty flexible recipe, so use what vegetables or tinned pulses you have to hand - butter beans, borlotti beans, kidney beans will all be lovely in this casserole. Make it vegetarian by taking out the chorizo, use veggie sausages and replace beef stock with a vegetable version and a hearty pinch of sweet smoked paprika.
1 tsp olive oil
1 onion, chopped
60g chorizo, finely chopped
8-10 pork sausages
1 x 400 tin of chopped tomatoes
400g ml beef stock
1 tbsp treacle or soft dark brown sugar
1 tbsp of soy sauce
1 x 400g tin of chickpeas, drained and rinced
2 carrots thickly sliced into rings
2 sticks of celery roughly chopped
1 leek roughly chopped
1 red pepper roughly chopped
1. Pre heat the oven to 180C/160C fan/gas 4. Heat the olive oil in a heavy bottomed oven proof pan and gently cooked your chopped onions and chopped chorizo for five minutes until the onion is soft and the chorizo has released it's delicious fatty juices. Remove from pan and set aside.
2. Cook the sausages in the same pan until golden and then add the remaining ingredients, stir to combine and then cover with a lid and transfer to the oven to cook for 1.5 hours. For the final 30 minutes take the lid off to allow the sauce to thicken.
3. Ladle into large deep plates and serve with fluffy basmati rice.
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