Sausage and Bean winter casserole
I got a pack of “three chilli sausages” in an offer at the supermarket and it was a good opportunity to make something warming and wintery.
As I write this I realise I forgot to add the bag of kale that I bought to put in this. You shouldn’t, it would have been great.
You will need
- 6 Sausages. I used spicy ones, if you can’t find those, add a teaspoon of chilli sauce
- Half a large onion, finely slices
- A big handful of slices peppers. I used frozen ones.
- 1 stick of celery, roughly sliced
- Half a carrot, peeled and fine diced
- A big sprig of thyme
- A teaspoon of stock powder
- Half a teaspoon of smoked paprika
- A tin of bollotti beans (or other small firm beans)
- A teaspoon of tomato puree
- A couple of teaspoons of oil
- A handful of flatleaf pasley, finely sliced
- A big dollop of sour cream and bread to serve
- A couple of huge handfuls of chopped kale
Do
- Stick the oven on about 180 and dig out a casserole dish with a lid
- On the hob brown the sausages, onions, celery and carrot in the oil until everything is nicely coloured
- Add the stock, paprika, beans, puree, thyme, and a bean tin of hot water
- Let it all come to the boil, then pop the lid on and stick it in the oven for about an hour
- Take the lid off, chop the sausages (I snipped them in the pan using scissors) and return to the oven
- Cook for another 20 or 30 minutes until the liquid is reduced.
- Serve with a blob of sour cream, chopped parsley and probably a slice of bread to soak up the juice.
Result
Smoky, spicy, the beans remain firm, the cream results in a rich gravy.
