Winter Eating

Hello lovely people!

I'm so excited to give you this recipe for a scrummy warm winter sausage casserole. I just love this recipe and cook it all the time for my family.

This is perfect for cold and windy days, why not give it a go this weekend?

It takes a little time but is so easy to make and very very worth the wait! 

So without further ado - let's get started!

(You might notice the Cannellini Beans - I was out of Butter beans but just grab whatever you've got lying around)
For this recipe you will need:

About 1 hour 15 mins, a frying pan and a large saucepan

2 tbsp vegetable oil
12 sausages
4 rashers of bacon sliced into thick strips
2 onions diced
400g chopped tomatoes
400ml chicken stock
2 tbsp tomato puree
1/2 tbsp Worcestershire sauce
1 tbsp muscovado sugar
mixed herbs
2 bay leaves
200g drained butter beans
200g drained kidney beans

1. To start off you'll need to heat the oil in a large non-stick pan and add your sausages to brown for 10 minutes. I've used sweet chili sausages for some extra heat but any sausages will do the trick!

While those are browning chop your bacon and dice the onions. To add a little more colour and sweetness you can use one white and one red onion like I've done.

2. Once the sausages are browned put them to one side in a large saucepan. Then using the first frying pan brown the bacon for 5-6minutes and add to the sausages.

3. Again using the frying pan, reduce the heat and add the onions. There should be enough oil left over from the sausages and bacon but if not add a little more oil and leave to soften.

Let's prepare the rest of the ingredients. Measure out 400ml of water and boil for the chicken stock. I've used a stock cube, but if you have some home made hanging around well good on you!

So at this point I realised I'd forgotten a few ingredients in the first image - oops! so here you go!

While that's brewing chop the garlic as best you can (I'm never very good at this), set aside, and measure out 1tbsp of muscovado sugar. If you don't have muscovado don't worry brown is fine.

3. Hopefully by now your onions are starting to soften. If they're now looking a little golden, add the garlic and soften for another 2-3 minutes before adding the paprika.

I've used a yummy Spanish smoked paprika from a local delicatessen to add some extra oomph but paprika from your local supermarket will work great, or if you want some extra heat try using chili powder!

4. OK so now to add it all together! Throw the chopped tomatoes, chicken stock, Worcestershire sauce, bay leaf, herbs, tomato puree and muscovado sugar all into the pan and bring to a simmer. Finally (and carefully) add everything to the saucepan with the sausages, cover, and leave to simmer for another 20 minutes.

Do I look like I'm sleeping to you?! Not the best selfie!
While you're waiting you've got time to clean up, or if your naughty like me you've got time for a cheeky cup of tea!

5. OK, Almost there! Now all we need to do is drained the beans and run under a cold tap until the water runs clear. Add these to the casserole and leave to simmer for a final 10 minutes. And you're done!

One scrummy casserole to keep you toasty this winter!!

This casserole is great with brown rice or served with a fresh slice of crusty bread. I've chosen a cheese and tomato focaccia compliments of Morrisons bakery!

I really hope you enjoyed this recipe and if you try it let me know or tag me in a photo on Instagram @aletheaprice or twitter @theasthinkings.

Thanks for reading!

Bye for now!

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  1. Looks so yummy, this is one of my favourite childhood meals.

    1. Oh thanks Rosa :) I love it too but I don't think I ever had a sausage casserole before my twenties?! What happened to my childhood? XD

  2. This looks delicious, definitely going to have to try this out :)

    Emily x |

    1. Thanks Emily, definitely do it's one of my all time favourite recipes, I know it off by heart it's just so easy!


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