This Sausage Casserole is delicious, easy, kid approved and versatile too! Make it vegan by using meat-free sausages and slimming friendly with a few minor modifications.
2chorizo sausages, casing removed, slicedleave out for slimming / veggie version
2red onions, roughly chopped
3garlic cloves, minced
1tspsalt
1tspmixed herbs
1tspsmoked paprika
1tspgarlic granules
1tspmustard powder
1tbspbrown sugar or Sukrin Gold Sweetener
2tbspred wine vinegar or red wine
2red peppers sliced
800g(28oz) chopped tomatoesfrom two tins
800g(28oz) tin cannellini beansfrom two tins, drained and rinsed
250ml(1 cup) hot chicken stock , or vegetable stock more if needed
Chopped parsley to serve
Salt and pepper to season, to taste
Instructions
Heat the olive oil in a cassrole dish (or mist with cooking spray). Brown the sausages, turning frequently, over medium-high heat for 8-10 minutes or until nicely coloured. Set aside.
Cook the chorizo in the same pan until it starts to crisp up a little and release some of its spicy oil (leave out if making a slimming or veggie version).
Reduce the heat. Add the onions, garlic, salt, herbs and seasonings and pan fry, stirring constantly, for about 5 minutes.
Add the red wine vinegar and stand back - it will sizzle when it hits the pan and the strong smell may make your eyes water!
Stir in the peppers, cooking for a few minutes until softened.
Add the tomatoes, beans and stock and bring to a simmer.
Add the sausages back into the sauce until they are partially submerged.
Partially cover the pot and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened.
Check the seasoning and add salt and pepper as needed. Garnish with plenty of chopped parsley and serve over mashed potatoes or rice.
Video
Notes
Sausage Casserole Tips and FAQsSLOW COOKER SAUSAGE CASSEROLE You can cook this recipe in a crockpot. Follow the method up until you add the sausages back into the sauce then cook on high for 4 hours or on low for up to 8. Some slow cookers allow for searing on the hob so you can use the inner pot of your cooker if that’s available to you (less washing up, yay!).REHEAT INSTRUCTIONS? As with most casseroles and stews, this tastes EVEN better the next day! Make sure you store the casserole in the fridge as soon as it has cooled down. Reheat until piping hot all the way through, adding a little water if the pan is too dry. Eat within three days.FREEZING INSTRUCTIONS We never have enough leftovers to freeze but you CAN freeze this dish. Portion into suitable containers and freeze, consuming within 3 months. Thaw overnight in the fridge or defrost in a microwave before reheating.
Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
Nutritional information is always approximate and will depend on ingredients and serving sizes.