
This sausage casserole is packed full of flavour, with a mix of warming spices and pieces of chorizo. It makes a great family winter dinner. Plus it can be make ahead of time too!
INGREDIENTS
- 2 tbsp olive oil
- 20-30 good quality chipolata sausages depending on how hungry your family are!
- 1 large red onion peeled and chopped
- 2 red peppers deseeded and chopped
- 20 mini chorizo the bitesize ones, chopped in half
- 3 cloves garlic peeled and minced
- 2 tsp paprika
- 1 tsp dried thyme
- 120 ml (1/2 cup) red wine this is optional, leave it out if you prefer
- 2 chicken stock cubes crumbled
- 3 x 400 g (3 x 14 oz) tins chopped tomatoes
- 400 g (14 oz) tin haricot (navy) beans drained and rinsed
- 400 g (14 oz) tin cannellini beans drained and rinsed
DIRECTIONS
- 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.
- Add in the onion and cook for a further 3 minutes on a medium heat until the onion softens slightly.
- 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).
- 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.
- 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.
- Add in the drained haricot/navy and cannellini beans, stir and cook for a further 5 minutes until heated through.
- Serve with mashed potatoes and peas if you like.
Comments
0 comment