Sausage casserole is a classic midweek dinner as not only is it a delicious comfort food, but it’s so easy to make – especially with this recipe.
You don’t even need a slow cooker for this recipe, all the ingredients simply need to be added to a large pan on the hob.
This dish consists of spicy chorizo, smoked paprika and plenty of vegetables – perfect for a filling family meal.
The recipe is described as “easy”, taking just 15 minutes to prep and one hour to cook.
Rated an average of five stars on the BBC Good For website, many people loved the dish after giving it a go for themselves.
Trish Louise commented: “Absolutely lush. I added Italian seasoned sausage as I don’t like chorizo. My gosh yummy.”
Joanna _Mall said: “I bet I’ve made this 10 times over the last couple of years – we love it! Easy to follow and so tasty.”
Ingredients
Two tablespoons olive oil or rapeseed oil
One onion, finely chopped
Two celery sticks, finely chopped
One yellow pepper, chopped
One red pepper, chopped
Six cooking chorizo sausages (about 400g)
Six pro sausages
Three garlic cloves, chopped
One and a half teaspoons sweet smoked paprika
Half a teaspoon ground cumin
One tablespoon dried thyme
125ml white whine
800g chopped tomatoes
Two sprigs fresh thyme
One chicken stock cube
400g aduki beans, drained and rinsed
One bunch chives, snipped (optional)
Method
Start by heating two tablespoons of olive or rapeseed oil in a large pan before adding one finely chopped onion and cooking gently for five minutes.
After, add two finely chopped medium celery sticks, one chopped yellow pepper and one chopped red pepper and cook for a further five minutes.
Next, add the six chorizo sausages and pork sausages before frying for five more minutes.
Stir in the chopped garlic cloves, sweet smoked paprika, ground cumin and dried thyme and continue cooking for one to two minutes or until the aromas are released.
Once left for one to two minutes, pour in the white wine and use a wooden spoon to remove any residue stuck to the pan.
Next you can add the two cans of tomatoes, and sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
Cook everything for 40 minutes. After, stir in the drained and rinsed can of aduki beans and cook for a further five minutes.
Then, all that’s left to do is remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using, before serving.
