Seasonal sausage casserole
This rib-sticking one-pot casserole is a great winter warmer on a cold evening.
Preparation time: 20 minutes | Cooking time: 40 minutes | Serves 2-4
- 1 tbsp oil
- 6-8 pork sausages (depending on how many people you're feeding or how hungry you are!)
- 1 red onion, diced
- 2 cloves of garlic, minced
- 1 red pepper, cut into large chunks
- 1 tsp chilli powder
- 1 tsp paprika
- 400g chopped tomatoes
- 1 tbsp tomato puree
- Glug of Worcestershire sauce
- 200ml beef stock
- I small can (210g) butter beans
- Salt and pepper to taste
- 1 tbsp gravy granules (optional)
- In a large saucepan, heat the oil and add the sausages. Cook on a medium heat for about 5 minutes or until browned on the outside. Don't cook through. Remove the sausages from the pan and set aside.
- Reduce the heat and gently fry the onions and garlic in the remaining oil until soft. Add the chilli powder and paprika to the onion mixture and cook for another 2 minutes. If you like your food spicy, you could add a sprinkling of chilli flakes too.
- Add the chopped tomatoes and tomato puree. Then pour in the beef stock and stir well. The mixture will look quite liquid - don't worry, it'll reduce. Add the red pepper chunks and Worcestershire sauce.
- Return the sausages to the pan, bring to the boil then cover. Reduce the heat and simmer for around 20-30 minutes, stirring occasionally.
- Drain the butter beans and add to the pan. Season with salt and pepper to taste. Cook for a remaining 10 minutes. If the sauce isn't as thick as you'd like, or you'd prefer a meatier taste, add 1 tbsp of gravy granules.
- Serve with mashed potatoes, rice or crusty bread.