PORK SAUSAGE CASSEROLE RECIPES RECIPES

Steps:

• 1. Peel the shallots, then peel and finely slice the garlic.
  2. Put the sausages in a non-stick pan with a drizzle of oil, the shallots, 2 to 3 sprigs of the rosemary and a few pinches of sea salt and black pepper.
  3. Toss gently, and place on a medium heat. Cook for about 20 minutes, moving everything around to brown evenly.
  4. Pour in the wine and simmer gently until it’s almost gone, then add the tomatoes and beans, bring them to the boil and simmer for 20 minutes. Preheat the oven to 180ºC/gas 4.
  5. Spoon the sausage mixture into a baking dish and bake for 10 to 15 minutes.
  6. Pick and roughly chop the remaining rosemary leaves. Crumble the chillies.
  7. Heat a large pan over a medium heat. Add a splash of oil, the garlic, chilli, chopped rosemary and the breadcrumbs, and stir-fry until golden brown.
  8. Take the stew out of the oven, sprinkle over the breadcrumbs, then return to the oven for 20 minutes. Delicious served with crusty bread.

Steps:

• 1. Preheat the grill to medium and line a baking tray with tin foil.
  2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
  3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
  4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
  5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
  6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
  7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
  8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
  9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.