I love a good sausage casserole and this is a great one! I’m a fan of the Hairy Bikers but we’ve never really tried of any of their recipes.
I found it on the BBC Food website and it looked delicious on the picture so I added it to our menu for the week.
Ant’s serving it with chunks of his homemade crusty bread and I’m very jealous because I’m not having any. Once I taste his bread, I can’t stop eating it. It doesn’t help at all with the weight loss and I have to lose weight!
- 1–2 tbsp sunflower oil
- 12 good quality pork sausages
- 6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths
- 2 medium onions, thinly sliced
- 2 garlic cloves, crushed
- ½–1 tsp hot chilli powder or smoked paprika
- 1 x 400g/14oz can chopped tomatoes
- 300ml/10fl oz chicken stock
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 1 tbsp dark brown muscovado sugar
- 1 tsp dried mixed herbs
- 2 bay leaves
- 3–4 sprigs of fresh thyme
- 100ml/3½fl oz red or white wine (optional)
- 1 x 400g/14oz can butter beans or mixed beans
- salt and freshly ground black pepper
- 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 five 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 pale golden-brown, stirring frequently.
- Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
- Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
- Pour over the wine, or some water if you’re not using wine, and 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 and rinse them in a sieve under cold running 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 freshly ground black pepper and serve with rice or slices of rustic bread.
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