Sausage Casserole

Ingredients

• 1-2 tbsp sunflower oil
• 12 beef sausage
• 6 rashers rindless streaky bacon, cut into 2.5cm lengths
• 2 medium onions, thinly sliced
• 2 red peppers, sliced
• 2 garlic cloves, crushed
• 1 tsp hot chilli powder or smoked paprika
• 1 x 400g can chopped tomatoes
• 300ml chicken stock
• 2 tbsp tomato puree
• 1 tbsp Worcestershire sauce
• 1 tbsp dark muscovado sugar
• 1 tsp dried mixed herbs
• 2 bay leaves
• 3-4 sprigs of fresh thyme
• 100ml red or white wine (OPTIONAL)
• 1 X 400g haricot beans
• salt and freshly ground pepper

Method

1. Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning
2. Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.
3. Place the onions and peppers in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil.
4. Add the garlic and cook for 2-3 minutes more until the onions turn pale golden-brown, stirring frequently.
5. Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
6. Stir in the tomatoes, chicken stock, tomato puree, Worcestershire sauce, brown sugar and herbs. Season to taste.
7. Pour over the wine, or some water if you’re not using the wine, and bring to simmer.
8. Tip carefully into the casserole dish, place in the oven and cook for 30 minutes.
9. Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole and cook for a further 10 minutes.
10. Serve with rustic bread.