Source: Great sausage casserole
- 2 tbsp sunflower oil
- 12 pork sausages
- 6 rashers streaky bacon cut into 2.5cm lengths
- 2 onions thinly sliced
- 2 cloves garlic crushed
- 1 tsp chilli flakes
- 1 tsp smoked paprika
- 400 g chopped tomatoes
- 300 ml chicken stock
- 1 tbsp dark brown sugaar
- 1 tbsp Worcestershire sauce
- 1 tsp mixed herbs dried
- 2 bay leaves
- 4 sprigs thyme fresh
- 100 ml wine red or white
- 400 g butter beans tin
- 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 and 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.