Nicky's Kitchen SanctuarySausage Casserole
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Ingredients
Serves 10- 1 large red onion (peeled and chopped)
- 1 tsp dried thyme
- 2 red peppers (deseeded and chopped)
- 2 tbsp olive oil
- 3 cloves garlic (peeled and minced)
- 3 x 400 g (3 x 14 oz) tins chopped tomatoes
- 2 chicken stock cubes (crumbled)
- 20-30 good quality chipolata sausages (depending on how hungry your family are!)
- 400 g (14 oz) tin cannellini beans (drained and rinsed)
- 400 g (14 oz) tin haricot beans (drained and rinsed)
- 120 ml (1/2 cup) red wine (this is optional, leave it out if you prefer)
- 2 tsp paprika
- 20 mini chorizo (the bitesize ones, chopped in half)
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Steps
- Step 1
Heat the oil in a large non-stick frying pan until hot, and brown the sausages all over (you may need to do this in two batches if your pan isn't big enough). It should take about 6-8 minutes.
- Step 2
Add in the onion and cook for a further 3 minutes on a medium heat until the onion softens slightly.
- Step 3
Add the red peppers and mini chorizo pieces and cook for a further 3 minutes (try to get the chorizo to come into contact with the pan, rather than resting on top of everything else, this will help them to brown slightly).
- Step 4
Add the garlic, paprika, and thyme and stir. Cook for 1 minute, then add in the wine. Let the wine bubble away for 2-3 minutes until reduced. Scrape up any bits that have stuck to the pan at this point.
- Step 5
Crumble in the stock cubes and stir, then add in the tinned tomatoes. Stir and bring to a gentle boil. Turn down the heat and simmer for 15 minutes, stirring a couple of times during cooking.
- Step 6
Add in the drained haricot and cannellini beans, stir and cook for a further 5 minutes until heated through.
- Step 7
Serve with mashed potatoes and peas if you like.
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Heat the oil in a large non-stick frying pan until hot, and brown the sausages all over (you may need to do this in two batches if your pan isn't big enough). It should take about 6-8 minutes.
Source: Nicky's Kitchen Sanctuary
