Sausage Casserole

Description

Preparation takes less than 30 minutes, with cooking time between 30 minutes to 1 hour.

Serves 6 people.

Ingredients

• 1–2 tbsp sunflower oil
• 12 good-quality pork sausages
• (Optional) Pad out fewer sausages with yummy mushrooms
• 6 rashers rindless streaky bacon, cut into 2-3cm lengths
• 2 onions, thinly sliced
• 2 garlic cloves, crushed
• ½–1 tsp hot chilli powder or smoked paprika
• 400g tin chopped tomatoes
• 300ml/10fl oz chicken stock
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tbsp dark muscovado sugar
• 1 tsp dried mixed herbs
• 2 bay leaves
• 3–4 fresh thyme sprigs
• 100ml red or white wine (optional)
• 400g tin butter beans / mixed beans / chickpeas, drained and rinsed
• salt and freshly ground black pepper

To Serve:

• Mashed potatoes, rice or rustic bread slices, to serve

Method

• Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over, then transfer to a large saucepan or a flameproof casserole dish and set aside.
• Fry the bacon in the frying pan until starting to brown and crisp, then add to the dish with the sausages.
• Add the onions (and mushrooms if using) to the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often, adding a little more oil if needed.
• Add the garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently.
• Sprinkle over the chilli powder and cook together for a few seconds longer.
• Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
• Pour in the wine, or some water if you’re not using wine, and bring to a simmer.
• Tip the tomato mixture carefully into the pan with the sausages and bacon and return to a simmer.
• Reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
• Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
• Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread.