What We're Eating : Great Sausage Casserole
16th July 2014 | Posted in Recipes by Ben Boughtwood
This take on sausage and beans makes a wonderfully warming and filling dish, and it freezes brilliantly if you have left overs, perfect for a quick meal later in the week!
This recipe takes between 30 minutes - 1 hour to prepare and cook and will serve 6 people. So let's get started.......
Ingredients.
- 1-2 Tablespoons of Sunflower Oil
- 12 Good Quality Pork Sausages
- 6 Rashers of Rindless Streaky Bacon (cut into 2.5cm lengths)
- 2 Medium Onions (thinly sliced)
- 2 Garlic Cloves (crushed)
- ½-1 Teaspoons of Hot Chilli Powder or Smoked Paprika
- 1 x 400g Can of Chopped Tomatoes
- 300ml of Chicken Stock
- 2 Tablespoons of Tomato Purée
- 1 Tablespoon of Worcestershire Sauce
- 1 Tablespoon of Dark Brown Sugar (preferably muscovado)
- 1 Teaspoon of Dried Mixed Herbs
- 2 Bay Leaves
- 3-4 Sprigs of Fresh Thyme
- 100ml of Red or White Wine (optional)
- 1 x 400g Can of Butter Beans or Mixed Beans
- Salt and Freshly Ground Black Pepper
Preperation 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. Transfer to a large saucepan or a flameproof casserole dish and set aside.
- Fry the bacon pieces in the frying pan until they begin to brown and crisp, then add to the sausages.
- Place the onions in the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil.
- Add the garlic and cook for 2-3 minutes more until the onions turn a pale golden-brown colour.
- Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
- Stir in the tomatoes, chicken stock, tomato purée, Worchestershire sauce, brown sugar and herbs.
- Pour over the wine, or some water if your not using wine, bring to a simmer.
- Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
- Drain the beans from the can in a sieve and rinse them under the cold water. 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 pepper and serve with a side of rice or slices of rustic bread. Enjoy!
Courtesy of BBC Food and The Hairy Bikers.