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RECIPE: Sausage Casserole

 One Pot Sausage Casserole!




Just like mum used to make! one pot, and an absolute crowdpleaser of a recipe to have in your back pocket. Full of veg and sausages two ways, Serve with roast potatoes (I really must put up a recipe for those!) 


Spot the Dutch Oven again! Oh yes, I love this thing!





Sausage Casserole:

(Feeds 2, easily double for 4+)


Ingredients: 


6x high quality British pork sausage (Cumberland or Lancashire)

Glug of olive oil ( ~ 1tbsp)

Salt and Pepper (to taste)

2tsp Smoked Paprika, 2tsp Ground Cumin, 1tsp Thyme, 1tsp Oregano  

4 Cloves minced garlic (or puree)

1 x Large bell pepper

1 x Large Red Onion

150g Chorizo Ring (sliced)

1x400g Mixed Beans (can of, in water or tomato sauce)

2x400g Chopped Tomatoes (cans of)

200ml Chicken Stock or 100ml Stock + 100ml dry white wine


Equipment:


  • 1x Dutch Oven (Enameled Iron crock pot)

  • 1x Rubber Spatula

  • Knife/Board


Method:


  • Peel your onion, slice it in half then slice the halves into ribbons. 

  • Slice your Pepper(s) and discard the seeds/core (we’ll have a tip on that!) - then slice that into ribbons

  • Score a line down your Chorizo ring, carefully peel off the skin/paper, slice into rounds. 

  • Cut your sausage links (if they come like that) 

  • Add the garlic, onions, and chorizo with a glug of olive oil*, cook on a medium high heat (7/10) for a few minutes till the onions start to take on colour

  • Add your dry spice mix and allow to infuse with the oil for 30 seconds

  • Clear a space at the bottom of the pan so they can go on it, and add your sausages, cook until browned

  • Deglaze (use liquid to free up cooked-on loveliness from the bottom of the pan) with stock (and wine if you’re using it), cook down for a few mins.

  • Add your cans of tomatoes and stir the whole thing up!

  • Add salt and pepper to taste

  • Bring to a high simmer for a few minutes, then pop the lid on and bang it in the oven 180ºC for and hour!

    • If you like it a little thicker, pop it back on the stove top for 15 mins on a high simmer to reduce

 * but not too much, as the chorizo will release its own lovely flavoursome oil,


Swerve with warm crusty bread, roasties, or even rice/couscous.


Labels:
Location: London, UK

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