This is the updated version of my sausage casserole recipe. This recipe will feed 3-4 people, but you can add more of the main ingredients such as the sausage and cherry tomatoes if cooking for a larger group.
1-2 tbsp olive oil
8 pork sausages
4 rashers streaky bacon
2 medium onions (thinly sliced)
2 garlic cloves (crushed)
A handful of mushrooms, halved
1 tsp chilli powder
A handful of cherry tomatoes sliced in half
300ml chicken stock
2 tbsp tomato puree
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp mixed dried herbs (or fresh herbs)
100ml red or white wine (or water)
400g butter beans or kidney beans (or even mixed beans)
Salt and pepper
Heat the oil in a frying pan and fry the sausages until browned then put in a casserole dish.
Fry the bacon pieces until they are also browned and then put with the sausages in the casserole dish.
Put the onions in the frying pan and fry on a medium heat for about 5 minutes (until soft and browned). A little more oil may be needed.
Now put the mushrooms, garlic and the cherry tomatoes in with the onions and fry for a few minutes more, then pour the contents of the frying pan into the casserole dish.
Sprinkle the chilli powder, brown sugar and herbs over the contents of the casserole dish and stir in the chicken stock, tomato puree and Worcestershire sauce.
Drain the beans and rinse in cold water. Stir them into the casserole dish along with the wine (or water), put the lid on and cook in the oven for about 25-30 minutes at 180c.
Season to taste. Allow to sit 5-10 minutes before serving.
Serve with either mashed potato or rice and some nice fresh chunky bread on the side.