Easy sausage casserole recipe | Good Food

Units:

2 tbsp olive or rapeseed oil
1 onion
finely chopped
2 medium sticks celery
finely chopped
2 red or yellow peppers
chopped
12 sausages, we used 6 pork and 6 cooking chorizo
(about 400g)
3 fat garlic cloves
chopped
1 ½ tsp sweet smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
125ml white wine
2 x 400g cans cherry tomatoes
or chopped tomatoes
1 chicken stock cube
1 x 400g can of cooked beans or lentils
drained and rinsed
1 bunch chives
snipped (optional)

Method

step 1
Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
step 2
Add 1 finely chopped onion and cook gently for 5 minutes.
step 3
Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
step 4
Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
step 5
Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.
step 6
Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
step 7
Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
step 8
Cook for 40 minutes. Stir in a 400g drained and rinsed can of cooked beans or lentils and cook for a further five minutes.
step 9
Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.