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Prep 20 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 8 Good quality sausages
  • 1 Red onion, diced
  • 150 g Chorizo, roughly chopped
  • 100 g Carrot, diced
  • 100 g Swede, diced
  • 5 Cloves of garlic, chopped
  • 1 tsp Paprika
  • 1 tsp Oregano
  • 1 Red pepper, roughly chopped
  • 150 ml Red wine (optional)
  • 1 Tin of chopped tomatoes
  • 2 tbsps Tomato pureé
  • 200 ml Vegetable stock
  • 1 Tin of beans (I used cannellini)
  • 150 g Kale, stalks removed
Sausage Casserole
Sausage Casserole Sausage Casserole

This hearty Sausage Casserole is packed full of vegetables and can be made with only one pot. Perfect for a midweek dinner!

  1. Heat a little oil in a large casserole pan, fry the sausages over a medium heat until they are nicely browned all over.
  2. Once browned, remove the sausages from the pan and set them aside.
  3. In the same pan, add the diced red onion and cook for one minute.
  4. Add the chorizo, carrot and swede and cook for a further few minutes, stirring occasionally.
  5. Next, add the garlic, paprika, oregano and red pepper. Cook for one minute.
  6. Pour in the red wine and let it bubble away until it has reduced by half.
  7. Once reduced, add the tin of chopped tomatoes, tomato pureé and vegetable stock.
  8. Add the sausages back into the pan. Bring it to the boil and then turn down to a simmer. Cook for 10-12 minutes. with the lid on. If you don't have alid then cover it with tin foil.
  9. Next, add the kale and the beans. Stir together and cook for about 5 minutes. No need for the lid this time.
  10. Taste for seasoning and then it is ready to serve.
Sausage Casserole
Sausage Casserole Sausage Casserole

This hearty Sausage Casserole is packed full of vegetables and can be made with only one pot. Perfect for a midweek dinner!

Prep 20 minutes
Total 50 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 8 Good quality sausages
  • 1 Red onion, diced
  • 150 g Chorizo, roughly chopped
  • 100 g Carrot, diced
  • 100 g Swede, diced
  • 5 Cloves of garlic, chopped
  • 1 tsp Paprika
  • 1 tsp Oregano
  • 1 Red pepper, roughly chopped
  • 150 ml Red wine (optional)
  • 1 Tin of chopped tomatoes
  • 2 tbsps Tomato pureé
  • 200 ml Vegetable stock
  • 1 Tin of beans (I used cannellini)
  • 150 g Kale, stalks removed
  1. Heat a little oil in a large casserole pan, fry the sausages over a medium heat until they are nicely browned all over.
  2. Once browned, remove the sausages from the pan and set them aside.
  3. In the same pan, add the diced red onion and cook for one minute.
  4. Add the chorizo, carrot and swede and cook for a further few minutes, stirring occasionally.
  5. Next, add the garlic, paprika, oregano and red pepper. Cook for one minute.
  6. Pour in the red wine and let it bubble away until it has reduced by half.
  7. Once reduced, add the tin of chopped tomatoes, tomato pureé and vegetable stock.
  8. Add the sausages back into the pan. Bring it to the boil and then turn down to a simmer. Cook for 10-12 minutes. with the lid on. If you don't have alid then cover it with tin foil.
  9. Next, add the kale and the beans. Stir together and cook for about 5 minutes. No need for the lid this time.
  10. Taste for seasoning and then it is ready to serve.