The BEST Sausage Casserole
This is a wonderful comforting and warming dish! Use your favourite varieties of sausages to create the best Sausage Casserole and serve with rustic bread. I used pork, black pudding & apple sausage and red onion marmalade pork sausages from the farmers market... delicious!
Prep time: 30 minutes
Cooking time: 50 minutes
1-2 tbsp vegetable oil
12 of your favourite pork sausages
6 rashers of smoked streaky bacon, cut into 2.5cm lengths
2 onions, thinly sliced
2 garlic cloves, crushed
1 tsp smoked paprika
1 x 400g can chopped tomatoes
300ml chicken stock
2 tbsp tomato puree
1 tbsp Worcestershire sauce
1 tbsp dark brown muscovado sugar
1 tsp dried mixed herbs
2 bay leaves
4 sprigs of fresh thyme
100ml red wine
1 x 400g can of mixed beans, drained and rinsed
Freshly ground salt & pepper
1. Heat a large lidded frying pan or wok and add the oil once heated add the sausages and cook on a low heat for 10 minutes until the sausages are evenly browned. Remove the sausages and set aside.
2. Now add the bacon to the pan and cook until brown and crisp, set aside with the sausages.
3. Add the onions to the pan and fry on a medium heat until softened, add more oil if necessary, stir often – this should take around 5 minutes. Now add the garlic and fry for a further 2-3 minutes.
4. Sprinkle the smoked paprika and cook for around 30 seconds.
5. Add the tomatoes, chicken stock, tomato puree, Worcestershire sauce, herbs and wine – boil and bring to the simmer.
6. Add the sausages and bacon and simmer with the lid on for 20 minutes stirring occasionally.
7. Now add the beans and cook for a further 10 minutes, stirring occasionally until the sauce has thickened.
8. Season to taste and serve with rustic bread.
v This casserole freezes brilliantly.
v Add various flavoured sausages for more taste.
v Substitute red wine for white wine or if you don’t want to add alcohol add water.
v Substitute smoked paprika for hit chilli powder.